SELLMEYER FARM NEWSLETTER

Here's a recipe that was in today's Glasgow Missourian paper for those of you looking for more ideas for zucchini. Also remember that you can substitute any summer squash or mix them.

ZUCCHINI CORNBREAD CASSEROLE
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 oz.) pkg. dry corn muffin mix
1/2 tsp. salt
1/4 tsp. ground black pepper
8 oz. Cheddar cheese, shredded
Preheat oven to 350 degrees F. Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt & pepper. Stir in 4 oz. of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 oz. of cheese. Bake in preheated oven for 60 minutes.