Zucchini Bake

I had an abundance of zucchini recently and decided to attempt a zucchini bake.  I started with a recipe found in The New Cookbook for Poor Poets (and Others) by Ann Rogers and then modified the heck out of it.

It’s basically a conglomeration of food that was in the fridge that were going to go bad.  And it was amazingly delicious.

Zucchini Bake – A Sort of Recipe

Ingredients:

  • 5 or so chicken tenderloins, cooked and chopped
  • Sliced zucchini (about 4 cups)
  • Most of a red onion, chopped up
  • A few cloves of garlic, diced
  • A can of diced tomatoes, drained
  • 1 cup shredded cheese (I used cheddar)
  • 2/3 cup almond meal or chopped almonds
  • 1 tablespoon of flour
Cook the chicken and then remove from pan.  Saute the zucchini, onion, and garlic with some Italian seasoning until tender.  Mix in the other ingredients (except some cheese for sprinkling on top) and bake at 350 degrees for about 25 minutes.
It’s even better the next day!

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