Zucchini in the home garden can be overwhelming! Not quite sure how those huge monstrosities grow overnight, but they always sneak up on me. Here’s a gourmet recipe to the rescue! It is so delicious, you’ll be searching for zucchini just so you can make it one more time.
Um-m-m-m, this is so yummy. Something about the oregano and sour cream makes this so tasty!
My Favorite Zucchini Casserole
1/2 lb. hamburger (optional or substitute chicken)
4 medium zucchini, chopped
1 teaspoon dried oregano leaves
1 cup cooked brown rice
Salt and pepper to taste
1/2 to 3/4 cup sour cream
4-5 large ripe tomatoes, chopped (reserve a few for garnish)
Italian cheese (mozarella, parmesan, asaigo, etc.)
If using meat, brown hamburger in a large skillet. Drain and set aside. Put chopped zucchini in the skillet with a tablespoon or two of water, sprinkle with oregano, and cook over medium heat with a lid on the skillet, to steam it. (You can add some other veggies to sneak in some extra nutrition here, such as a few leaves of swiss chard, shredded, or a bell pepper.) When the zucchini is tender, turn the heat to low and stir in brown rice, hamburger, salt and pepper to taste. Top with a thick layer of chopped tomatoes (you should have equal portions of zucchini and tomatoes. Dot sour cream on top of tomatoes. Sprinkle cheese generously on top. Add the reserved chopped tomatoes as a garnish. May either cook covered on low heat until the cheese melts, or pass it under the broiler to melt the cheese. You don’t want to cook the tomatoes. Serves 6. Nutritiously delicious!
My son Ammon cooks up a skillet-full of my favorite zuchinni casserole
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