Broiled Tomatoes or Zucchini

My sister served this zucchini to us when we were visiting, and we liked it.  One night I went to make it, and I couldn't find zucchini in my garden.  Then I saw all the tomatoes, and decided to try the same method with mozzarella cheese... they were delicious!

Parmesan Zucchini:

Sprinkle sliced zucchini with garlic seasoning, then with parmesan cheese.  Bake until zucchini is tender, and cheese is melted.

Mozarella Tomatoes:

Sprinkle sliced (homegrown) tomatoes with garlic seasoning, then with mozzarella cheese.  Broil until cheese is melted.

Zucchini Casserole

from my mom

6 cups sliced zucchini
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 8oz package herbed stuffing mix
1/2 cup melted butter

Boil squash and onion for 5 minutes.  Drain.  Combine soup and sour cream.  Stir in carrots.  Fold in drained squash and onion.  Combine stuffing mix and butter.  Put 1/2 on bottom, then squash mixture.  Put remaining stuffing mixture on top.  Bake at 350 for 25-30 minutes.

Asparagus with Balsamic Butter

from Farmer John's Cookbook:  The Real Dirt on Vegetables

1 1/2 TB pine nuts or slivered almonds
1 pound asparagus, tough ends peeled or snapped off
2 TB butter, melted
2 tsp balsamic vinegar
salt
pepper

Place a heavy skillet over medium heat.  Add the pine nuts or slivered almonds.  Toast the nuts on the dry skillet, stirring constantly, until they are lightly browned and begin to smell toasty, 3 to 5 minutes.  Remove the skillet from the heat and immediately transfer the nuts to a heatproof dish.  Set aside to let nuts cool completely.

Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover.  Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness.  Remove spears from the water and arrange on individual plates.

Combine the melted butter and balsamic vinegar in a small bowl and whisk until well combined.  Pour over  the asparagus and sprinkle on the toasted nuts.  Season with salt and pepper to taste.