Zucchini Bake

Zucchini seems to be a bumper crop...as usual. And while zucchini bread is probably a staple for a lot of us, and you can throw some in a stir fry, what the heck else can you do with zucchini?

Well, thanks to my mother-in-law, I have a hearty meat-free dish that could be its own main course, or be a great side dish. And it's perfect for right now when those garden vegetables are ready for harvesting.

Zucchini Bake

4 cups diced fresh zucchini, peeled
1 large tomato, diced - (I like tomatoes so I usually use 2)
3/4 C grated cheddar cheese (or whatever blend you have. Today, I used Co-Jack)
1 C butter (2 sticks)
1/4 C flour
1 1/4 C milk
1 C crumbled saltine crackers

Peel and dice zucchini and place in an 8x8 dish or similar size. Dice tomatoes. Grate cheese, if needed. Add tomatoes and cheese to zuccini.

On stovetop, melt one stick butter in a small saucepan. Add flour and mix till blended. Slowly add milk while stirring. Stir till thick and smooth. Pour over zucchini mixture.

Melt remaining stick of butter. Can be melted in microwave. Crumble saltines. Mix saltines and crackers together. Pour over top of zucchini mixture.

If you have a microwave safe dish with lid, you can cook this on high for 10-12 minutes or until zucchini is fork tender.

Otherwise, bake in the oven at 350 for 20-25 minutes or until zucchini is fork tender.

Yumatrocious!

Add some protein to this dish by tossing in some cooked, diced chicken, turkey or pork. And wah-lah! Another yummy one dish meal!

Enjoy!