As far as I can tell, as long as there are a couple of marshmallows in with the sugar, it will stay soft and usable indefinitely!.
Once you’ve cleaned off all the dirt, dust, and fluff from the zucchini that you’re using, chop off the ends and then slice the zucchini into rounds that are about 1/8″ thick.. Now, in my humble-ish opinion, scalloped-anything really needs to have onion in it.I know not everyone agrees with me because I recently bought a pre-made frozen pan of scalloped potatoes thinking that it would be easy and yummy to throw in the oven one night if things were crazy and busy and there was no onion in that.
I was pretty horrified to say the least.It just tasted bland and pastey to me.So I add in onion.. Thinly-sliced white onion to be exact!
About half of a large onion should do it!.Next, grab a casserole dish and start layering the zucchini rounds in a pretty pattern, with a few thin bits of onion here and there.. Here’s how mine looked when I was all done layering!.
So pretty, right?!.
You’ll need to make the sauce next that goes over the zucchini and makes it so extra yummy.. For the sauce, mix together:.I mostly leave the flowers for outside so I’m not having to change water and deal with dead flowers every few days and I stick with faux flowers instead.
Unless it’s peony season.The leafy greens are great because they bring an almost tropical vibe to a room instantly, but require almost no upkeep.
Really, it’s almost strange how long they last..faux hydrangeas.