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Ingredients (use vegan versions):
  • 10 medium zucchini and/or yellow crookneck squash-each about 6-8 inches long
  • 2 large onions, quartered and sliced
  • 1 cup cold soy or nut milk
  • 2 tablespoon Wondra flour
  • 2 tablespoon non-hydrogenated vegan margarine
  • 1 teaspoon sweet bazil
  • 1-1/4 teaspoon salt
  • 2 sleeves Ritz type crackers, crushed
  • 10 Ritz type crackers, crushed for topping
Directions:

Wash and dice or slice squash and onion, steam lightly. Let cool. Make white sauce of the milk, flour, margarine, sweet basil and salt. Cook until very thick. Crush vegan crackers, sprinkle over sauteed squash and onions, pour white sauce over top and mix well. Pour into PAM sprayed 9x13 casserole dish. Crush remaining vegan crackers and sprinkle over top. Bake at 350 degrees for 1 hour or until top is golden.

This is a gardeners favorite casserole because it uses up a lot of the yellow and green stuff and disappears almost magically. Enjoy!

Serves: 12

Preparation time: 30 min


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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