I promised I would post some recipes using the end of season garden yields. I found this recipe on the Taste of Home website. It helped us use a bit of the zucchini we still had in a fun new way. While it didn't utilize all of the zucchini we had stored up, it was a new way to include the vegetable in a tasty dish.
1/2 tsp of salt
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces shredded cheddar cheese), divided
1 pound ground turkey
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
medium green pepper, chopped (I used 1 small red and 1 small green
pepper as that is what I had from my garden yield, and it turned out great. In fact, it added a little extra color to the dish).
-Place zucchini strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. (From the reviews I had read, this is a very important step in order to assure you don't get a soggy crust for your casserole. I was careful to be sure I squeezed out as much moisture as possible and our recipe turned out great).
-Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 13-in. x 9-in. baking dish.
-Bake uncovered at 400 degrees for 20 minutes. Meanwhile, cook the turkey and onion over medium heat, until the meat is browned; drain. Add tomato sauce; spoon over cooked zucchini mixture.
-Sprinkle with remaining cheeses; add chopped pepper. Bake 20 minutes longer or until heated through.
Yields 6-8 servings