Every summer we enjoy planting a garden, one of the things we like to plant is Zucchini, as it’s really easy to grow and requires little work. Once we harvest it, I love to get busy cooking and baking with it.

If you end up with an abundance of Zucchini, you can always freeze it for later use. Here is how I like to freeze mine. Peel the zucchini and remove any seeds, strings or bad spots. Cut it down into manageable chunks and shred it. Measure it out into 2-3 cup portions and freeze in zipper close bags.

Here are 2 of my family’s favorite recipes.

Fried Zucchini with Bacon and Onion

2 medium to large fresh Zucchini
1/4 cup finely chopped onion
6 strips of cooked and crumbled bacon
bread crumbs
3 beaten eggs
vegetable oil

Wash and peel the skin from your 2 zucchini’s and then slice into thin slices. In a small bowl, hand beat your eggs and set aside. In a large frying pan, add enough vegetable oil to coat the bottom of the pan. Turn burner onto medium heat. Stir in finely chopped onion and crumbled bacon. Pour some bread crumbs onto a plate. Dip your sliced Zucchini into egg mixture and then into the bread crumb mixture. Place in the frying pan and fry until the zucchini is soft. Drain on paper towels before serving.

Zucchini Casserole

2 medium Zucchini
1 lb. lean ground beef
4-5 slices of your favorite cheese (we like cheddar)
2-3 beaten eggs
1 large can tomato sauce
Parmesan Cheese

Peel and slice the zucchini into the bottom of a casserole dish. Brown the lean ground beef and drain the grease. Place beef in a casserole dish to cover the sliced zucchini. Place cheese slices on top of burger. Pour beaten eggs over top and then pour tomato sauce on top of that. Finish up by sprinkling Parmesan Cheese on top. Place casserole in a 350 degree oven for 45 minutes.