"Swimming" in Zucchini!!

Dad and Missy having fun swimming!

I just noticed she had her floaties on. I had not even noticed when taking the pictures. She does know how to swim and is getting pretty good but she must have felt safer flipping with them on.

Have you ever noticed that every year during harvest time you always end up with tons of zucchini? (Even if your own plants died;) Well just the other night we came up with a great yummy way to use up some of that zucchini. Kind of a remake of a old favorite, but now much healthier. We call it. . . .

Swimming in Zucchini: Casserole

6 slices whole wheat bread

coconut oil and seasonings (i.e. Mrs. Dash, Granulated Garlic, Onion powder)

1 rounded Tablespoon vegetable bullion powder (I use Rapunzel brand)

2 cups + 1/4 cup rice milk

3+ Tablespoons whole wheat flour

1/4 teaspoon granulated garlic or garlic powder

2 Tablespoons soy sauce or liquid aminos

1 teaspoon Worcestershire sauce (I get mine at the health food store)

1/4 cup brewers yeast

3 cups grated zucchini

1 cup cooked brown rice

1/4 cup chopped onion

1 cup grated carrots

8 oz. fresh mushrooms chopped

1/4 cup chopped celery (optional)

1 cup Sunflower Seed Sour Cream (recipe below)

Spread some coconut oil on the slices of bread. Cut into squares (Crouton style) and place on cookie sheet, sprinkle with desired seasonings. Place sheet in oven and turn on the broiler. Broil just until golden brown. Be sure to watch you don't want to burn them. Remove from oven and turn oven to 350 degrees.

In a medium sauce pan, on medium heat stir together 2 cups of the milk, the bullion, and garlic. While mixture is heating up, place flour and the 1/4 cup of milk in a small bowl and whisk to dissolve flour then stir in into the pan and whisk to prevent lumps. Stir until thickened Add the brewers yeast, soy and Worcestershire sauce stir remove from heat.

In a casserole pan place all vegetables. And the COOKED brown rice. Add your milk mixture and sunflower seed sour cream mix well. Top with your cooked bread crumbs. Bake at 350 for 25 minutes.

Sunflower Seed Sour Cream

1 cup raw sunflower seeds

1 cup water

4+ Tablespoons lemon juice

1 garlic clove pressed or 1/2 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon salt

Place ingredients in blender and blend until smooth.