Zucchini is in season right now, so I thought this would be a good time to share some great zucchini recipes. I know I have trouble thinking of different ways to cook them other than just slicing and sautéing.
Therefore, I am bringing you 3 different recipes that use zucchini. (Hopefully I will get around to posting all of them this week, but if not I’ll continue posting zucchini recipes next week.)
The first recipe, tomato zucchini bake is absolutely delicious! I used this recipe to introduce the hubby and I eating zucchini. I was surprised to realize that I haven’t shared this recipe yet; it is so delicious that I thought I shared it a long time ago!
I love using fresh tomatoes along with the zucchini. Since tomatoes are currently in season as well, it shouldn’t be too hard to find some fresh tomatoes. If you have yellow squash, you can also substitute some or all of the zucchini for squash. I used my handy dandy mandoline to slice up my veggies, but if you don’t have a mandoline just make sure to slice the zucchini/squash pretty thin.
Tomato Zucchini Casserole
Slightly adapted from: Alison Relkov
Yield: 6 servings
1 cup cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 large garlic clove, minced
salt and pepper to taste
1/4 cup butter, divided
5 small zucchini or yellow squash, thinly sliced
2 large tomatoes, thinly sliced
2 Tablespoons red onion, diced
1/2 cup Panko bread crumbs
1. In a large skillet, saute zucchini in 1 Tablespoon butter until tender. Drain the excess liquid out of the zucchini and place in a greased 8×8 baking dish.
2. In a separate bowl, mix together the cheeses, basil, oregano, parsley, garlic, salt and pepper. Sprinkle half of this mixture over the zucchini in the baking dish. Place sliced tomatoes on top of the cheese mixture and sprinkle the rest of the cheese mixture on top of the tomatoes.
3. In the same skillet, melt remaining butter over medium low heat and saute onions til tender. Remove from heat and stir in bread crumbs. Sprinkle bread crumbs over casserole. Bake at 375 for 20-25 minutes or until heated through and vegetables are tender.