My garden is throwing zucchini at me faster than I can eat it! It was working triple time while I was in Denmark, and it hasn’t slowed down since.
Here’s one of the delicious ways I’m dealing with this issue…
2 medium zucchini, cubed
28 oz. whole tomatoes, chopped
(a sore spot since my garden hasn’t produced a single ripe tomato)
4 slices toast, cubed
1 t salt
1/4 t black pepper
1/2 t garlic salt
1 t oregano
1 t basil
Sprinkle with additional shredded mozzarella and bake at 350, uncovered for 40 minutes.
I served this as an entree with caeser salad. It would also make a lovely side dish, or a frugal vegetarian potluck offering :)