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The Ubiquitous Zucchini
Written By: Jenny King | Issue: 2018/08 - August
Anyone who has visited Highlands Marketplace on Saturday mornings has, no doubt, met Don Deal. He’s not only the organizer of the local farmers market, but a successful farmer, as well.
Don says that both sides of his family were among the very first settlers in this area, having bought Cherokee land from the government. The farm is in Franklin, in the Mashburn Branch Community, and is about four to five acres, with lots of additional wooded areas. Along with Don’s family, his parents and brother’s family work the farm together.
They have goats, bees, chickens, and both a garden area and orchard area. Don’s stand at the weekly market is loaded with everything from honey to eggs to berries and the ubiquitous zucchini.
Just like anyone else who grows zucchini, Don often finds himself with an abundance, so it’s a good thing zucchini is his favorite vegetable. He’s sharing one of his most frequently requested dishes, Zucchini Casserole.
Zucchini Casserole
Ingredients:
2 cups of thinly sliced Zucchini
1 onion sliced
1 cup grated Cheddar Cheese
1 small can of Cream of Mushroom Soup
Preparation:
Sauté zucchini and onions until they are soft and tender.
Place 1/2 of the sautéed onion and zucchini in baking dish.
Add a layer of cheddar cheese.
Add the can of cream of mushroom soup, spreading evenly across the layer of cheese.
Add the other half of sautéed onion and zucchini.
Finish with another layer of cheddar cheese on top.
Bake in oven at 350 degrees for 30 minutes, or until cheese is fully melted on the top.
This sounds like a recipe that will have everyone in your family asking for more! And don’t fret, if you don’t have zucchini on hand, visit Don at the Highlands Marketplace Saturdays from 8:00 A.M. until noon at Founders Park.
