When I was a little girl, I used to spend several weeks each summer with my grandparents on Lake Lanier.  I’d spend my days finding pieces of mica and quartz on the red clay banks of the lake.  My grandfather would spend the hot summer days working in his vegetable garden.  He grew tomatoes, beans, squash, zucchini, kohlrabi and cucumbers.  And my grandmother was the best cook.  I shouldn’t say was, as she is one of the best cooks, ever.  She also helped me learn to cook, and gave me my Kitchen Aid Mixer.  I’ve shared some of the recipes she taught me, like Flank Steak and Scottish Shortbread.  Of course, some of her “recipes” aren’t really recipes, rather methods of Southern cooking that I just picked up from watching her.  The recipe I’m going to share today, Baked Zucchini is one of those recipes.

My Mom Made That: Southern Baked Zucchini

Now, I’m not going to give you any strict measurements.  Instead I’m just going to give you the ingredients that I use:

  • Zucchini, preferably fresh from the garden or farmers’ market.
  • Sweet Onion (if you are living in Georgia, I’m partial to the Vidalia onion)
  • Salt and Pepper
  • Butter

To make the dish, you are going to cut the zucchini in thin slices (horizontally).  Also cut up the onion, not too finely.  I used about a 1/3 of an onion to go with two medium zucchinis.  The advantage of using Vidalia onions is their fabulous, sweet but tangy flavor.  Once you’ve chopped everything up, I put the Zucchini and Onion slices into a Pyrex loaf pan.  If you don’t have a Pyrex loaf pan, a regular bread pan would work– that’s what my grandmother uses.  Salt and pepper the zucchini to your family’s taste level.  Take butter, I used about 1 tablespoon, and cube it.  Sprinkle the butter over the top of the zucchini.  (Don’t worry about mixing it yet!)

My Mom Made That: Southern Baked Zucchini

Now, stick your loaf pan of zucchini into a heated 300 degree oven. After about 15 minutes, take the zucchini out and stir it up. You want to make sure that the butter, onion and zucchini get thoroughly blended because you want all of the flavors to mix together. (Sometimes if I feel like there isn’t enough butter to distribute, I will add a touch more. Hey, I’m from the South.)  Do this repeatedly until the zucchini has cooked for approximately an hour. They will look a little browned and wilted, but taste so good.

I’ve got a few more Southern “recipes” to share with you as the yummiest vegetables come into season.  I hope you enjoy them!

I’m sharing this recipe at: