This has been the question of the week. Most of the questions occurred at the farmers market yesterday. I love vegetables and love to talk about them. I think some people are intimidated by fall vegetables. I owe my friend Maggie some zucchini recipes in exchange for some lovely green beasts she gave me a few weeks ago. This is just one for any remaining zucchini you have hanging out in your kitchen. Pair it with a salad for a complete meal.
4 c.shredded zucchiniwhite sauce
3 c. pre-shredded hash browns
2 c pinto beans
1 c. chopped tomato
1-5 roasted green chile depending on how how you like it.
2 tsp cumin
2 tsp garlic
1 c. sharp cheddar cheese
2 T. flour
2 T butter
1 square vegetable boullion
2 c. milk
- In medium saucepan combine butter and bullion. Stir until butter is melted and bullion is evenly distributed. Add flour, and stir until lightly browned. Whisk milk in very slowly. Stir constantly until the boiling point and then turn down. This should thicken slightly.
- Combine all ingredients except cheese in greased 9x13 pan. Pour white sauce over and stir again.
- Sprinkle cheese on top and bake at 350 for 30 or until bubbly.
Now it is your turn. What do you have that you need inspiration for? Spaghetti squash? Turnips?