Foody Friday - Heritage Recipes and Zucchini Casserole

Earlier this week I came across a website called Heritage Recipes; sharing old fashioned recipes and traditions. Their website states; 

These are more than just recipes.  These heritage recipes - our links with our past and our connections to special people and special events are tied to those scraps of paper.  At Heritage Recipes we are dedicated to the preservation of memories and old recipes.

I don't know about you but I prefer old fashioned recipes to modern ones that call for a number of prepackaged items and I love the idea of a website that shares them. In fact the website is always looking for new recipes to share. I sent in my great grandmother's tomato soup recipe, along with a story about her, and a relish recipe from a family friend. 

Then I started cruising their site. I found a website for zucchini casserole. (Remember my intense hatred for zucchini?) I didn't plant any zucchini this summer but I do have yellow summer squash that I've been sauteing in butter all summer...and I'm getting a bit tired of it. I thought it would work in a zucchini casserole. 

Although, when I pulled it out of the oven I had my doubts. It sure didn't look that appetizing. My kids, of course, hated it. My husband thought it had an odd texture. I, however, ate half the pan. Granted it was only a 9x9 pan but still, I had a stomach ache from eating so much! 

Heritage Recipe Zucchini Casserole 

Slice thin zucchini (no quantity given, I used 2 yellow squash)

3 T. butter

3 T. flour

4 large tomatoes (homegrown if possible, I only had 2), sliced

1 green pepper

1 onion (didn't have one)

Salt (no amount given, I just sprinkled some in)

1 T. brown sugar

2 bay leaves 

1 tsp. oregano

2 c. sharp cheddar cheese (I used mozzarella and only about a cup)

Melt the butter, add flour.  Stir constantly until flour begins to brown. Add sugar, bay leaves, oregano and salt.  In a baking dish, put a layers of zucchini, tomatoes, peppers and cheese.  Pour flour/butter mixture over and bake at 350 degrees.  (No time is given. I judged mine to be done after 45 minutes.)

I've learned that old fashioned recipes are more flexible than more modern recipes. Most of the time substitutions or detracting from an old recipe doesn't guarantee failures. 

I was very surprised how good it was! The vegetables had a warm buttery flavor and the cheese was just right without being overwhelming. I ate half the pan and I'm ready to eat the other half all by myself! 

Do you have a favorite Heritage Recipe to share? Why not hop on over to Heritage Recipes and send them an email? And don't forget to send me a copy too!!