It's a recipe website law that requires a zucchini casserole recipe or two each summer. This Oven-Baked Beefy Zucchini Casserole is fulfilling my quota. Just kidding, no such law exists, but it sure seems that way. Most of these casseroles are pretty similar. I mean, you can dress them up somewhat. And notice this is a "beefy" casserole. You could swap out hamburger with chunked beef, that might be my choice. Few people seem to combine zucchini and chicken, not sure why.

Zucchini is just one of those summer staples in Amish communities, they are like the "tofu of the garden." Zucchini can be turned into so many different things: breads, brownies, cakes, casseroles, skillet suppers, and on and on. Zucchini is just so versatile and its water content either makes it a flavorful addition to a dish or can be easily dried out to provide nutrients and bulk.

Zucchinis grow very well in most midwestern gardens and are easy to grow. Best to eat them in a casserole when they are smaller, when they morph into these Louisville Slugger-sized monsters, those are the ones that do best in brownies or cakes.

If you have the opportunity to visit Amish country this summer or fall, you'll undoubtedly stumble into roadside produce stands offering up all sorts of garden goodies for sale. If you are lucky enough to find one, absolutely stop and buy up some of the superb product. And I'm virtually certain some plump zucchini will be among your finds. If you do find some, be sure to have some of this Oven-Baked Beefy Zucchini Casserole. Good stuff!