Zucchini Au Gratin recipe follows the story.
“Ethel, first of all, thank you for all of this zucchini,” Ginny said as she thought, Please let zucchini season end soon. She pulled squash after squash from the brown paper bag. When at last the bag was empty she said, “It didn’t seem like it was going to end.” She laughed, “I hardly know what to do with it all! Do you have any suggestions?”
“Early like zucchini bread.”Ethel said, “Later on, I thought I’d make ya’ll some. Dey recipe I have uses a right smart amount of zucchini. It’s good for using up dem big ones. As long as we doan tell ’em whats in it, I ’spect, de chil’ren would like it. I know, first thing, dey ain’t crazy ’bout it just cooked with a little butter an’ onions.” She looked a little sheepish. “Maybe I coulda brought a little less. I hope you doan mind dat I brought so much. Dem plants jest won’t stop puttin’ out. You know much as I hate t’ waste food, Miz Ginny, I swear I’d rather eat a mouthful of dirt then can another mouthful of the stuff.”
Ginny laughed, “I understand completely. Before you make the bread, I saw another recipe yesterday as a matter of fact. I’ll be right back.” Moments late she came back thumbing through a magazine. She handed it to Ethel, “Just a little longer, the season is almost over. I thought it might be different enough that we could all stomach another meal or two. Either way with this recipe of the bread, or both we should use most of it.”
Pursuing the recipe, she said, “Dat doan look half bad. ’Cept the garlic. You know how I feel ‘bout garlic.” Then, she shuddered.
“Give it another try. As I remember you liked the collards you cooked before with garlic.” Ginny reminded her. “Besides, it doesn’t have very much in it, anyway. With the cheese and the tomatoes, the children might actually like it.” She giggled, “if you can pull that off our problem will be solved. They are like locust if they like something.”
Ethel pursed her lips together giving Ginny a side eye then shook her head. “I doan think I’d go as far as t’ say I liked the collards and garlic. I didn’t dislike it is ’bout de best I can say. It sho’ wasn’t the same.”
Zucchini Au Gratin
Preheat oven to 350°
¼ c. onions, chopped
1 clove of garlic, crushed
1- 2 T. butter
½ t. dill weed
salt & pepper
1 cup of cherry tomatoes
4 oz. cheddar cheese cut into cubes
2 lbs of zucchini sliced and quartered about ½”.
Saute onions and garlic in butter. Then add zucchini, salt, pepper, and dill cook for 5 minutes. Then put in 1 ½ qt. buttered dish layer zucchini, tomatoes, and cheese. Sprinkle breadcrumbs over top dot with butter before baking for 25 minutes.