Tasty Tuesday Grilled Greek Zucchini!

Once again, the time of year has come when my zucchini is growing to outrageous proportions and I've got to figure out some way of getting Budley to help me eat it. He is not, I repeat, NOT, a big fan of squash--or any vegetables, for that matter--which makes me wonder why I bother growing veggies at all when I end up giving most of them away, but I digress.

Budley has, on occasion, wanted to be vegan or vegetarian, and I have learned to laugh at this notion, and continue to serve him hamburgers, pot roast, and barbecued ribs. Thus it was, that as I gazed at the huge mound of squash sitting on the kitchen table, in desperation, I took my recipe for zucchini souffle and added ground beef to it. And voila! We have a new way to trick Budley into eating vegetables!

Hamburger Zucchini Souffle


Saute:
1 onion, chopped or grated
1 lb lean ground beef, seasoned with meat seasoning of your choice, or a mixture of salt, pepper, garlic powder, and onion powder
4 cloves garlic, minced

Mix together:
1 large zucchini, grated (about 2-3 cups)
1 cup or more grated sharp cheddar cheese
1 long pkg saltines (whole wheat or regular), crushed
2 tsp of a salt, pepper, garlic powder, and onion powder mixture (Paula Deen's House Seasoning)

Beat together:
3 eggs
1 can evaporated milk
2 tbsp pesto

Now, mix all of this stuff together, put it in a greased 9 x 13 pan (glass or metal) and bake for about an hour at 350 degrees, or longer if you're like Budley and don't like your casseroles juicy. Let it set a few minutes before enjoying with the hunk of your choice!



Oh, yeah... I almost forgot. Now that I've used up some of the squash, I've got to figure out what to do with all these cucumbers. Something tells me that my Yah Yahs will have some very interesting suggestions...