Every Spring, I look so forward to getting out all my gardening tools and going to work. It’s the one think that really makes me get outside and enjoy the weather. I used to love being out in the heat, but at my age now, it’s so much easier to just sit in the air conditioning all day long. The only problem with that is, when the day is through and I haven’t spent a minute outside, I feel like I’ve wasted a lot of precious good weather. So, the garden gets me out there.
I never really know what or how much to plant, so I just kind of go for it. One year, I had so much zucchini, I couldn’t give the stuff away, let alone go through it all myself. I ended up donating what I could to a food pantry and some even got tossed because it went bad.
That’s never going to be the case again now that I have this zucchini casserole recipe from The Seasoned Mom. I even buy zucchini in the winter just so that I can have this all year long.
Recipe and photo courtesy of The Seasoned Mom.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Try with provolone or Swiss cheese instead of mozzarella.
