It seems like everyone has more zucchini than they can use.
This year I told my husband, Gene, that I had put up enough zucchini from last year’s crop. But he planted a few anyway.
My good friend, Reta Bumpus, put this quick and easy recipe in our church cookbook. Horseradish just adds a little kick to it. If you don’t like horseradish, add a little less or just leave it out. Either way, it’s still good. Thanks Reta.
Puffed up Zucchini
4 cups zucchini, chopped
1 cup onion, chopped
1⁄4 cup water
2 tablespoons butter
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 tablespoon horseradish, grated
1 slightly beaten egg
1 cup cracker crumbs
3 tablespoons margarine
Combine zucchini, onion and water.
Cover and cook until tender, about 15 minutes. Drain.
Add 2 tablespoons margarine, salt, pepper, horseradish and egg to zucchini mixture.
Pour into a greased one-quart casserole dish.
Melt 3 tablespoons margarine and add cracker crumbs; sprinkle on top of casserole.
Bake for 30 minutes at 350 degrees or until bubbly.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.