A Good Recipe for Zucchini

Or, what to do with those giant green things in your garden.

At the farmer's market the other day, I was buttonholed by Bob Bradbury, an older gentleman who sells honey. "Do you want a taste?" he asked, brandishing a paper cup and a squeeze bottle. No, I replied. We already bought some. And we had, in an attempt to cure Dan's allergies with local honey. We're testing the theory that the local pollen in the honey will make him more resistant.

He switched gears and asked if I wanted a zucchini. He had a few giant ones that resembled a caveman's club. I prefer the very small tender ones. Sensing my imminent refusal, he waved a recipe sheet under my nose. Zucchini Seafood Casserole. "It's good," he said. "It's just me and my wife and we ate it for several days. It improved with age."

How could I resist? I had hoped to buy greens for a crustless quiche but there weren't any. Maybe we could do zucchini instead. Complimenting him on his salesmanship, I bought a 3-pounder and lugged it home.

I made up the recipe and it is much better than it sounds by the ingredients. I did make a couple of changes, to suit my tastes and I've noted those.

Bob Bradbury's Zucchini Seafood Casserole

4 cups peeled, sliced zucchini (remove seeds)

1 1/2 cups Bisquick

1 1/2 cups shredded American cheese (I used Velvetta)

1 cup chopped onion (I used about 1/2 onion)

3 eggs

1 6.5 oz. can tuna, crab meat, or salmon (I used a 4 oz. can of small shrimp)

1/2 cup vegetable oil (I used 1/4 cup olive oil and 1/4 cup milk)

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. pepper

Mix all ingredients in a large bowl. Spread into a greased baking dish. Bake at 375 degrees about 25-30 minutes or until golden brown on top.