Here come the zucchini!

Viki Weglarz wielding one of the season's first zucchini.

Vegetable Casserole
(submitted by Susan Burack)

• 2 # approx Swiss Chard, or collards, spinach, combo of greens
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• 2 T butter
• 2 T olive oil
• 3 onions, chopped
• 3 or more cloves garlic chopped
• 6 small zucchini, sliced or diced
• 1 c basil, chopped
• 1/2 c parsley,chopped
• Salt and pepper
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• 6-8 eggs, beaten
• 3/4 c Swiss (or other) cheese, grated
• 3/4 c Parmesan (or other) cheese, grated

1. Steam greens in an inch of salted water until wilted, drain and chop.
2. Combine butter, olive oil, onions, garlic, zucchini, basil, parsley, salt, and pepper and cook until barely tender, stirring.
3. Combine greens, veg mixture, cheese and eggs mixture
4. Bake in greased pan for 25 - 30 min at 375ºF

Fruits of Our Labor!

A day's pay for helping Grandpa thin his carrots!