In the Kitchen with Sharon


Hello. In the kitchen with Sharon this week I made a new zucchini casserole dish. It was not only delicious but easy — just the way I like it.


Zucchini (use three big ones or five small ones)

Cheese (I used mozzarella. I used the two-cup package

Heavy cream (One and a half cups)

Italian seasoning



I used five small zucchini, sliced them in half and scraped out the seeds.

Slice the zucchini diagonally into pieces.

Mix heavy cream and cheese into a heated pan on low until it is melted. Add Italian seasoning, salt and pepper.

Layer the zucchini slices into a baking dish and pour cheese and cream mixture over the zucchini. Back at 350 degrees for 45 minutes until the cheese mixture is golden brown.

I served the dish with sliced tomatoes. It was a perfect meal.

I also made apple pie bread for dessert. I will share that recipe with you next week… so stay tuned in.

Please send your favorite recipes to us so we can share them with all of you. Send them to [email protected], or call me at 937-393-3456.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

Sharon Hughes Staff columnist Hughes Staff columnist

This is a picture of Sharon’s zucchini casserole dish. is a picture of Sharon’s zucchini casserole dish. Sharon Hughes | The Times-Gazette

No posts to display