This is the first in what will (probably) be many posts wherein I provide suggestions on what you can do with all the zucchini you grew in your garden this year. Of course, these recipes also work well for using all the yellow squash you grew in your garden this year.
This first recipe is old school. It’s so old school, in fact, that I have it written on a recipe card I hand wrote way back in the day when I: (1) didn’t capitalize; (2) dotted my is with circles; and (3) always tried to misspell “parmesan” by making it Parmesean Connery.
Anyway, this is a traditional family recipe (of probably like every family from the midwest, I’d guess). We used to eat this at pool parties. It’s good for breakfast, lunch, dinner (maybe, if you’re me), and snacks.
Recipe: Zucchini Squares
For your complete old-school enjoyment, I scanned my handwritten recipe for you. Enjoy!
Tips: I tend to add 2 whole zucchinis/yellow squashes, which is usually more like 4 cups than 3 cups. We never have Lawry’s seasoned salt (nothing against it — we just never have it around). Today, I used approximately 1/4 teaspoon green chili powder and 1/4 teaspoon paprika instead. The parmesan that comes in the plastic container in the pasta aisle is fine for this. Also, I like these pretty well done, so usually I bake them for at least 30-32 minutes.
For more ideas, check out “WTF can I do with all this zucchini? #2.”)