Zucchini is just about in season. Will you have an abundance of it from your garden? Or do you buy fresh veggies from the farmers market? I used to grow it myself but now support our local farm stand.
Did you know that zucchini is actually a fruit? Many consider it a vegetable. It grows from seed and from a flower bloom (which is also edible)
Ingredients:
- medium zucchini
- 1 or 2 chopped carrots
- several small new potatoes, sliced or cubed
- 3 or 4 mushrooms optional
- 3 tsp butter
- 7 tsp gluten free flour
- 2 tsp chopped parsley
- 3/4 cup milk
For this recipe I peeled the zucchini but you really don’t have to. Wash thoroughly if you choose to use the skin. Skin of fruit and veggies does not agree with my diverticulosis. Cut zucchini into small pieces and add to a casserole dish.
You can add any veggies of your choosing. I’ve made it with green and/or yellow beans, mushrooms or green peas. You are only limited by your own imagination.
I make my own white sauce, as I can control what goes into it and know that I use gluten free flour. If you use prepared white sauce be sure to read the label carefully and be sure it is gluten free.
Melt butter in pan, add gluten free flour and mix well to form a roux. I add a small amount of milk to a jar and add the roux and give it a good shake to mix in well. Pour back into pan and add the rest of milk and stir constantly until sauce thickens.
Add the chopped parsley and stir well and then pour the white sauce over the veggies in the casserole dish. I grow my own parsley but also purchase dried parsley flakes for winter use.
Bake at 400 F for about 35 minutes or until the veggies are soft. Cool for a few minutes before serving.
Presto, you have a lovely vegetable dish to serve with dinner, with a main course or on its own.
The last time I made the zucchini casserole I used green peas, green beans, potatoes, carrots, dill (instead of parsley), and zucchini.
zucchini recipes:
- zucchini bake
- zucchini bread
- zucchini casserole
- zucchini fries
- zucchini frittata
- zucchini fritters
- zucchini pasta
- zucchini in white sauce
- zucchini on the bbq
Did you know that botanically speaking zucchini is actually a fruit along with tomatoes, peppers, cucumbers, beans and others that have seeds inside them. But we call them all vegetables.
My cooking is always gluten free. Find a yummy recipe to cook.
Linda
This looks yummy nice and easy to make too. xx
Crafty Gardener
It sure is easy to make and you can add any veggies that are in season. Have a great day.
Myrtle Thomas
I had an Italian neighbour in North Bay and she would bring me zuchinni and other veggies from her garden. To make a casserole now I would have to do a tomato sauce, Al is not a cream sauce person. My husband was not a zuchinni lover so there was a dish I made that he would eat, I can’t remember it now, maybe it is in my own recipe book. Summer and fall are a good time for fresh veggies and fruit.
Crafty Gardener
I imagine it would be good in a tomato sauce Myrt. I love all the fresh veggies at the farm stands at this time of year.
Jennifer Jilks
Good work! We’ll have to buy some, as I failed to bring the seeds and plants to fruition!
Crafty Gardener
I don’t grow my own any more, support the local farm instead.
Sallie (FullTime-Life)
Definitely supporters of farm stands here in our home (whether we’re at home in Florida or, as now, here in Oregon. ) The great thing about that is that we get the advantages of two growing seasons. It’s too hot in Florida in the summer — just the opposite of here (and almost everywhere else in the US) the farmstands in Florida shut down sometime in late spring/early summer, just like every place else does in late fall/early winter. I continue to find that fascinating.