"in the end it mattered not that you could not close your mind. it was your heart that saved you." —j.k. rowling
Tasty Tuesday: Zucchini... something
Technically speaking, I probably should have done this during zucchini season. But I made it the other day, having found a sale at the grocery, and it's just good.
My family always called this zucchini glop. Hopefully that doesn't sound too awful—I'm sure any of you can think of a better name for it. They say that a rose by any other name would smell as sweet; zucchini glop by any other name is a tasty use for the proliferating vegetable. You can only make so much zucchini bread. Here's what to do with the extra squash.
If you have any suggestions for a better name, please leave me a comment. :D
About 3 medium or 5 small zucchini
1 small/medium onion
2-3 slices bread, cut into crouton-sized pieces
1-2 cups grated Monterey jack cheese
Pre-heat oven to 350 degrees.
Heat olive oil in a skillet and cook zucchini and onion until al dente.
Sprinkle cheese over zucchini and top with bread pieces.
Bake 15-20 minutes or until cheese is bubbly and bread is toasted golden brown.
Serve. It's a great side for chicken dishes.
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