Wednesday, July 10, 2013

Cheesy Tomato Zucchini Bake

So I sent this recipe to my future mother-in-law to try, and she made it for us (along with pork tenderloin and cheesy potato patties). All I can say is that eating veggies never tasted so good. Even Eric, who is not a huge fan of zucchini, liked it.

Adapted from here.

1 1/2 cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated
1/2 teaspoon basil
2 garlic cloves, minced
salt, to taste
pepper, to taste
2 medium zucchinis, thinly sliced (use a mandolin)
5 plum tomatoes, thinly sliced (use a mandolin)
2 tablespoons onion, minced
3/4 cup panko

Preheat oven to 375 degree. Spray a 9x9-inch casserole dish with cooking spray.

In a large bowl combine cheddar, Parmesan, basil, garlic, onion, salt, and pepper.* Set aside.

Cover the bottom of the casserole dish with the zucchini slices. Sprinkle about a quarter of the herb mixture on top of the slices. Add a layer of tomatoes using about half of the sliced tomatoes the sprinkle with a quarter of the herb mixture. Repeat the layers.

Sprinkle the panko on top of the casserole.

Cover the dish with foil and bake for 25 minutes. Remove foil and cook for another 20 minutes or until the vegetables are tender and the panko topping is crisp.

*It is so easy to change up the flavor of the dish by adding different spices. A 1/2 teaspoon of thyme, rosemary, or oregano and you have a new dish!



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