Recipes from
the Garden

 

We spend all spring tending the soil nursing our seedlings into the ground with the hope of a bounty of vegetables for our plates and freezers, and canning days during mid summer into fall.
We are curating some recipes here that feature the plants we are most often tending at the Anderson Urban Farm. 
Some of the recipes are new, and some harken back to the times when the Clough Valley was first settled.

If you have some of your own favorite recipes please send them to Recipes@andersonurbanfarm.com and we will add them to this page. If you have some pictures of the final dish you created please send those as well. 

Thanks!
The Garden Chefs

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Cheesy Zucchini Casserole

Summer Comfort Food!
Zuccchini’s are starting to show up in large numbers this time of year!
Every year I repost this recipe because it is wonderful!
As with all Zucchini recipes the Zucchini is an ingredient but all the parts make for an amazing ensemble cast.
Zucchini baked with bread cubes, onion and garlic, and topped with cheese..

 

Recipe

      4 slices bread, cubed
      ¼ cup melted butter
      2 cups cubed zucchini
      1 large onion, chopped
      1 teaspoon garlic salt
      1 egg, beaten
    2 cups shredded Cheddar cheese

 

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9×13 inch baking dish and top with the cheese.

Step 3
Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

 

Nutritional Information

Per Serving: 437 calories; protein 18.9g; carbohydrates 18.7g; fat 32.4g; cholesterol 136.3mg; sodium 1076.4mg.