What are we having with that?

Summer Zucchini Bake
sorry, but I took a serving out before I remembered to take a picture

Choosing a side dish goes way beyond, “You want fries with that?” At my house, we plan meals ahead (not that we always stick to the plan) by making a list of main dishes—stir-fry, steak fingers, chicken casserole, fish, what have you. But too often we come right up on time to cook, and Jordan and I look at each other and ask, “What are we having with that?” The simple answer, for us, is almost always, “Salad.” But sometimes that’s not enough, and we want a real side dish.

Here are two that I find quick and easy yet light enough for summer. One is an old stand-by; the other something I just happened across.

The old stand-by is Louella’s Rice. This came from my oldest friend, Barbara Bucknell Ashcraft. (not her age that makes her old but the length of our friendship—we have probably known each other since sixth grade). Her stepmother was Louella, and she made this rice dish. Note that it is uses Minute Rice—I never use instant products if I can avoid it, but  it works best in this case. The recipe also calls for a prepared can of soup—again, I prefer to make my own, but the canned version works well here.

Louella’s Rice

1 cup Minute Rice, uncooked       

1 can cream of celery soup

1 cup sour cream

1 cup grated sharp cheddar

1 4 oz. can  chopped green chilies

Mix it all together and bake it at 350 for 20-30 minutes, until rice is cooked. Serves four nicely. Sorry, usually not any leftovers.

The other recipe makes use of summer’s abundant zucchini crop. Have you ever had a zucchini vine in your garden? If so, you know the desperation of what to do with all that harvest. Some have been known to leave bags of zucchini anonymously on the doorsteps of friends and neighbors. Next time, tuck this recipe with the bounty.

Summer zucchini bake

One medium zucchini, washed and slice in ¼” rounds

For the sauce:

1 Tbsp. butter

¼ cup sour cream

1 Tbsp. grated Parmesan or Pecorino

¼ tsp. salt

A good pinch of paprika

1 egg yolk

1 Tbsp. chopped chives (optional)

For the topping:

2 Tbsp. breadcrumbs

3 Tbsp. grated Parmesan or Pecorino

1 Tbsp. butter

Lay zucchini slices in an oven dish in a single layer as much as possible. In a separate skillet, melt butter. Add sour cream, grated cheese, salt, and paprika, and cook over low eat until it is a smooth sauce (two minutes or so). Remove from heat and stir in egg yolk and chives if using. Spread over zucchini. It will look like there’s not enough sauce, but it really works out.

Mix breadcrumbs and additional cheese and distribute evenly over zucchini and sauce. Dot with remaining butter. Bake at 350 for 20-30 minutes or until topping is golden brown.

And that’s what’s for supper!