During a recent visit, my mom’s garden was overflowing with zucchini—little billy clubs of goodness. Unless you’re my dad, then they are big, annoying billy clubs that mom hides in way too many dishes. I happen to like zucchini, so I’m sharing a couple of my favorite recipes.
First up, is an oldie, but a goodie from my mom. One taste of her cheesy zucchini and I was transported back to my childhood. It’s a simple recipe and goes great with lots of entrees.
There is one little thing that might turn some foodies off. It calls for American Cheese or Velveeta. Now I admit that I’m not a huge fan of processed cheese. I love sharp cheddar cheese or tangy goat cheese, but sometimes processed cheese just works best. This is one of those dishes.
And seriously, people. It’s not like I’m suggesting you serve a bottle of your finest wine with slices of processed cheese to guests. Geez Louise.
My mom has substituted parmesan cheese, so you could probably substitute cheddar cheese, etc. Just be sure to use a good melting cheese. I’m sticking with American Cheese and refuse to hang my head in shame. And knowing me, I’ll probably run out and buy some worthless white bread to make a stack of grilled cheese sandwiches too. 😀
- 4 cups zucchini thinly sliced
- 1 small onion, thinly sliced
- 1 tbsp watter
- 2 tbsp butter
- 1/4 cup American cheese or Velveeta Cheese
- salt and pepper to taste
- In a large skillet over medium-low heat, melt butter. Add zucchini, onion, water, salt and pepper. Cook slowly until tender.
- Add cheese and stir until melted. Serve immediately.