Thursday, August 16, 2012

Baked Zucchini

If you have some garden tomatoes and zucchini, try this simple and delicious recipe that you can use as a side dish or an entree. I made it gluten-free but you could use regular bread crumbs instead of gluten-free crumbs.
1 1/2 cups grated mozzarella cheese
1/2 tsp oregano
fresh basil - chopped (I used about 1/4 cup)
2 cloves garlic, minced
2 small to medium size zucchinis, sliced
3 tomatoes, sliced (I used beefsteak tomatoes)
4 T butter
1 small shallot, chopped
2/3 cup gluten-free cornflake crumbs (or regular bread crumbs)
Putting it together:
  • Preheat oven to 350F. 
  • Use a large bowl and mix together the cheese, herbs, and garlic.
  • Grease a round casserole pan or you could use a square pan (I used a little olive oil). Use about 1/2 of your zucchini slices and cover the bottom of your pan with them. Sprinkle the top with your some of the cheese mixture, use about a third of it.
  • Slice the tomatoes and place them over the zucchini and cheese, then sprinkle more of the cheese mixture on the tomatoes.
  • Add the rest of the zucchini slices, tomato slices, and a little more cheese mixture. You are done with that part for a few minutes.
  • Melt the butter in a small pan and add the shallot. Cook for 5-7 minutes on medium heat. Stir in the cornflake or bread crumbs.
  • Remove from the stove and cover the zucchini mixture with the crumbs.
  • Cover and bake 30 minutes.
  • Uncover, grate about 1/3 cup parmesan cheese (or your cheese choice) over the top and bake another 25 minutes.
 * Day 2 - I added a grilled, sliced (on the diagonal) chicken breast and re-heated the casserole. It was simply delicious!

 Love and peace,
~ Simply Tammi

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