You learn something new every day! It never occurred to me to CUT THE D@MN BRANCH OFF and stomp on them; I mean, they’ve ALREADY destroyed it!
Jalapeno Poppers are my favorite, though Beau hates ANYTHING ‘Mexican’ as far as food goes. He’s at Bear Camp right now - I’ve eaten Tex/Mex EVERY day this week. ;)
Your Green Bean Casserole reminded me to post my Zucchini Hot Dish Recipe - thanks for the reminder!
I put a third of a slice of good bacon over the popper before baking. Maybe he would like them then. :)
Diana’s, ‘I’ve Got Too Much @#$%^&*! Zucchini’ Bake
1 can Cream of Chicken or Cream of Celery Soup
1/2 cup plain yogurt or sour cream
Zucchini, any kind, chopped, enough to fill a 13x9 pan (Seeded, but leave skin on)
1 large sweet onion, chopped
2 Tbsp Olive Oil (or vegetable oil)
1 Box Stuffing Mix
Chop up your Zucchini until your 13x9 pan is full to the top, then fry with the chopped onion in oil until softened in a Dutch Oven or other heavy-bottomed pan. (Zucchini and onions shrink; it fits back into the pan, don’t worry!) Mix together the can of soup and the yogurt or sour cream and the herb flavoring packet form the stuffing mix. Butter (or spray) your 13x9 pan and layer the Zucchini & onions first, then the soup mixture, and then sprinkle the stuffing mix (dry) on top. Bake, uncovered, at 350 degrees for 30 minutes or so until bubbling and heated through.
You are going to want to eat this every day for the rest of your life, once you’ve tasted it! ;)