Zucchinis, Zucchinis, Zucchinis!

It's that time of year when you have more zucchini then you may know what to do with. With all of the rain we have been receiving this summer, the zucchini crop has been plentiful.

Here are some fun facts about zucchini that you may not have know before:

1. You can eat the flowers of the zucchini plant. They are delicious floured and stuffed with ricotta cheese.

2. A zucchini only has 25 kcals. With such a high water content it makes a great low calorie food choice.

3. The nutrients found in zucchinis help to prevent cancer and heart disease.

4. A zucchini has more potassium than a banana

5.The word "zucchini" comes from the Italian word "zucca" which means squash.

6. Bigger is not better. Pick zucchini when they are small to medium in size, around 8 inches in length. The flavor and texture are at their best at this size.

7. The worlds largest zucchini on record measured 69 1/2 inches in length and weighed 65 pounds. It was grown by Bernard Lavery, a resident of the UK.

8. Obetz Ohio actually holds a 3 day zucchini festival each year and features everything zucchini! Check out their website for more information. http://www.obetzzucchini.com/

Now if your kitchen counter is overrun with fresh squash it is time to get cooking! Here is a recipe you may enjoy.

Zucchini Custard Bake

4 Tablespoons of butter, melted

2 pounds of zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 Tablespoons of fine bread crumbs

1/2 cup diced onion

t teaspoon Worcestershire sauce

1 dash of hot pepper sauce

1 teaspoon of salt

1/8 teaspoon black pepper

1/4 cup grated parmesan cheese

Directions:

1.Preheat oven to 350 degrees

2.In a large skillet with a tight fitting lid, melt butter and add zucchini. Place lid on top of the pan and cook for for about 5-7 minutes over low to medium heat.

3. Remove pan from heat and allow squash to cool a few minutes to keep the eggs from cooking to fast when added to the pan.

4. Beat eggs with milk. Add bread crumbs, and remaining ingredients minus all but 2 Tablespoons of the parmesan cheese. Mix well.

5. Add cooled zucchini to the seasoning mixture.

6. In a 1/2 quart buttered baking dish, pour the zucchini mixture. Sprinkle the top of casserole with the remaining parmesan cheese.

7. Bake at 350 degrees for 35 to 40 minutes uncovered.