Tuesday, September 14, 2010

Garden Veggie Zucchini Casserole

So much zucchini! I have even let the squash bugs have at it these last few weeks, and we still have so much. Here is dinner idea that I have been using throughout this plentiful season.

It all started with some ideas I gleaned from "The Classic Zucchini Cookbook" by Nancy Ralston, Marynor Jordan, and Andrea Chesman. In this book they describe how to make "Born again Zucchini." For this dish I use this same idea, also incorporating potatoes. I also found some great tips on baking time.

There are no measurements. I never measure when I make this.

First, slice thinly clean potatoes, zucchini (small to medium size,) white or yellow onions, and tomatoes.

Place the zucchini and potatoes in a bowl, toss in 1/2 to 1 teaspoon coarse salt. Let this sit for 15-30 minutes, and afterward drain and blot dry with towel. Now you have "Born Again Zucchini," (and potatoes,) with less water in the squash, it is much more recipe ready.

Next, stir and coat pieces in a prepared tomato based sauce. This is where you can really customize to your own taste. Personally, I start with a pizza sauce base, and start stirring things in. Here are some ideas I like to add:

minced garlic
finely grated cheese (I use soy)
dried sweet basil leaves

Stack the coated veggies in glass pan, adding here and there a slice of tomato and onion. Here is a picture of mine all ready to go for the oven.


I like to spoon whatever sauce is left over the casserole.

Bake at 350 degrees. The trick I have learned is that the typical 45 minutes to 1 hour used for typical like dishes is not enough for this special veggie dish. An additional 45 minutes or so is needed to really caramelize the veggies. (Always keep an eye on the oven, of course!)

I have even made this in a dutch oven outside my back door with tasty results. :)

1 comment:

Celeste Jean said...

this is a good "put together the day before and leave it in the fridge overnight" recipes.