Swiss Zucchini Bake

  My zucchini plants are monstrous this year.  Never have they been this big and stately,  coming right over the sides of the raised bed.  

 

  Even the blooms seem larger to me than normal.  

  The zucchini are starting to come on and I'm trying to pick them before they  become baseball bat size, which seems to happen when you're not looking.  

  It isn't long before zucchini are overwhelming you and you can't use them up  or give them away fast enough.   Here is a great recipe for using those extra zucchini and a summer favorite here.  I made this casserole for my parents once, and thereafter, my Dad had my Mother making it  for him every week.   Swiss Zucchini Bake 3 ~ 4 cups thinly sliced zucchini 1 onion, sliced 1/4 cup butter 2 eggs, beaten 1/4 cup milk 1 tsp. salt 1/8 tsp. pepper 1/2 tsp. dry mustard 1 cup shredded Swiss cheese  (I sometimes use Pepper Jack cheese if I want to add a "kick"  to the casserole, or a combination of both cheeses) Saute sliced zucchini and onion in melted butter until tender. Be generous with these amounts because they do shrink down as you saute them.  Place in shallow 1-1/2 quart baking dish. Combine eggs, milk, salt, pepper, dry mustard and 1/2 of the cheese.  Pour over sauteed vegetables and gently mix in.  Top with remaining shredded cheese. Bake at 375 degrees for 20 minutes or until firm.   Serves 6 ~ 8   Gather round.  This casserole is headed for a family get together tonight and will be going fast.  Kids won't usually try this if they know it is zucchini, but quite often end up  liking it when they do.  

  Enjoy!!!   Linking with ~ StoneGable for The Scoop  ~ A Stroll Thru Life for Inspire Me Tuesday ~ French Country Cottage for Feathered Nest Friday ~ The Charm of Home for Home Sweet Home