Zucchini and other garden goodies. . .

We have a lot of zucchini out of the garden this year.  I have been making a good zucchini cornbread casserole.  At least 2 zucchini chopped fine, add 2 eggs, and a cup of shredded cheese and a box of jiffy corn muffin mix.  Mix all of this together and sprinkle top with a 1/2 cup of shredded cheese and bake at 375 for at least 40 minutes or until golden brown.  When we have jalapenos I add a couple of them chopped up fine and only a few seeds for some added heat.  This is a good casserole.  It keeps well in the fridge if you have left overs.  I eat it cold the next day for breakfast most of the time.
I made some zucchini bread last night and it was good too.  I like the casserole better.  We are freezing peas for later and I also made some mountain stew to freeze for this winter.  Mountain stew is really good.  Brown some ground beef and throw it in the crock pot.  Add some tomato sauce, I like to add a little V8 juice, cumin, chili powder, dry mustard, cilantro, garlic powder, onion powder.  Add carrots, some cut up potatoes, and some chopped cabbage and cook over night in the crock pot on med high.   This is a great hearty stew and good served with sour cream and shredded cheese with tortilla chips or crackers.   The carrots, potatoes, and cabbage soak up the flavor of the stew and make this really good.