Need a fresh & simple recipe for zucchini & summer squash? Make a casserole!

Last weekend when I went home to the Valley to visit the fam and some friends, Mom sent me back with some zucchini, squash, and cucumbers from her garden. I always love it when she shares her garden veggies with me, and I very much appreciate all of the effort that she puts into tending her garden...I can't even manage to keep house plants and herbs alive, so goodness knows even if I didn't live in a city apartment and actually had a backyard, any attempt on my part to have a garden would be doomed. Not to mention the fact that I very much dislike pulling weeds, fending off bugs, and working in the dirt. So, despite being a tree-hugging "greenie," I definitely don't have a green thumb. All that to say, thanks a bunch Mom, for working hard on your garden and for sharing your veggies with me! :)

So, when I got back to RVA last Sunday evening, I sautéed some zucchini in olive oil with minced garlic and onion, red pepper flakes, and black pepper. Then, I sprinkled some grated parmesan and shredded swiss/gruyere on top (b/c cheese makes everything better, right? ;)

All week since then, the rest of the zucchini and squash had been staring me down every time I walked through the kitchen...I knew I needed to use it, but I had dinner plans with friends and other things going on after work every night, so I either wasn't home to make dinner, or I only had time to scarf down something quick like a bowl of Special K. So, the veggies continued to sit on my kitchen counter, and I continued to feel guilty for not using them yet.

After spending most of today in Williamsburg visiting my dear friend Leanna, my plans to visit another great friend in Yorktown afterward fell through, so I headed back to RVA. Coming back early meant that I no longer had any Saturday night dinner plans...which doesn't happen very often, haha. I realized this meant that I finally had an opportunity to use the zucchini and squash! Woo-hoo!  But I also didn't feel like going out to the grocery store, so I consulted my trusty cookbook that I began compiling in college, and perused my squash/zucchini recipes for something that only required ingredients that I already had on-hand.

Sure enough, I came across a simple Summer Squash, Zucchini & Rice Casserole recipe that I don't think I had made in at least 2 years, maybe longer. So, what better time to break it out again!

Summer Squash, Zucchini & Rice Casserole Recipe

Ingredients:

• 1 large zucchini, diced
• 1 medium yellow summer squash, diced
• 1 small onion, chopped
• 1 cup shredded (reduced-fat) Cheddar cheese
• 1/4 cup grated Parmesan cheese, plus 1/4 cup reserved
• 1 1/2 cups skim milk
• 1/2 cup egg substitute
• 1 cup brown rice
• 1/2 tsp. freshly grated black pepper
• 1/8 tsp. white pepper
• 1/8 tsp. parsley
• 1/2 tsp. Italian seasoning
• 1/8 tsp. salt

Dice zucchini and squash.

Combine all ingredients in medium bowl, mix well.

Pour into 9-inch square baking dish (greased with baking spray).

Sprinkle reserved 1/4 cup Parmesan cheese over top of casserole. Bake at 375°F for 35 minutes, or until liquid is absorbed and middle is set.

Hope some of you might find this helpful if you are also looking for ways to use your garden veggies. Next time, I want to try swapping out the cheddar for some type of gourmet cheese, but cheddar is what I happened to have on hand today.

Okay, I was out late last night yacht rockin' with some good friends at Tobacco Company for the Three Sheets to the Wind show, so I'm turning in early tonight....early for me being midnight haha.

Night y'all and keep cool! :)