Squash time!


As you all know, we moved our garden and made it smaller, but it really is packing a punch in it’s new, tighter quarters. Since we had a circle garden, we went ahead and added $26 fencing to that area. We planted the tomatoes and pepper around it’s perimeter with squash, onions and cukes in the middle. I have a few flowers behind the peppers-Zinnias and Sunflowers. I picked these little cuties-called Grey Gourmet by good ol’ Burpee (have to remember they are having some kind of event up at the Burpee place in PA-it may be in August or September). These will only grow 6″ long and they ‘bulk’ up. I have all those cookbooks, but since I was a bit weary from watering plants tonight, I chose a recipe from Bumblebee.com called Tuna Zucchini casserole.
Tuna Zucchini Casserole
This is before it was baked for 30 minutes. You grate the 2.5 cups of zucchini and saute it with onions and celery. You sprinkle the veggies with flour, add milk (2 cups) and parmesan cheese. Then add the tuna (I used only one can, but you can surely do 2 cans). This mixture is mixed in the cooked pasta (I did half a pound of penne-8 oz). The pasta soaks up the sauce a bit. And before you bake it, mix up a cup of bread crumbs with more parmesan and melted butter or margarine. Yummy!

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