Zucchini in Abundance

Summer squash grows like a weed (read: very well) in most people's gardens.

And while I don't have a garden of my own yet, everyone else I know who does grow veggies in their yard shares their excess with me!

So with bags of zucchini (and yellow squash, cucumbers, tomatoes, jalapeno peppers, etc.....), what do I do with it all??

For starters, we have been eating lots of straight up sauteed squash and zucchini.

Noodle-less Lasagna

Or a gloried meatloaf. It was more or less a cross between the two. 

It was our dinner last night. And it was tasty!

Share-worthy, in fact. So share I will....

Zucchini Casserole

2 small zucchini

1 1/2 lbs. ground meat

1/2 small onion

3 cloves garlic

3 eggs

2 Tbsp. Bragg’s liquid aminos

2 15 oz. cans tomato sauce

2 7 oz. cans tomato paste

1 pint ricotta cheese

pinch of Stevia

sea salt and black pepper to taste