My garden is throwing zucchini at me faster than I can eat it! It was working triple time while I was in Denmark, and it hasn’t slowed down since.
Here’s one of the delicious ways I’m dealing with this issue…
Tomato & Zucchini Casserole Recipe
2 medium zucchini, cubed
28 oz. whole tomatoes, chopped
(a sore spot since my garden hasn’t produced a single ripe tomato)
4 slices toast, cubed
1 t salt
1/4 t black pepper
1/2 t garlic salt
1 t oregano
1 t basil
Saute the peppers and onions in a bit of olive oil for 5 minutes. Add the zucchini and saute another 5 minutes. Add the tomatoes and cook 5 more minutes, then stir in the bread cubes, salt, pepper, garlic salt, oregano and basil. Stir in as much mozzarella and parmesan as makes you happy, then transfer the mixture to a greased casserole.
Sprinkle with additional shredded mozzarella and bake at 350, uncovered for 40 minutes.
I served this as an entree with caeser salad. It would also make a lovely side dish, or a frugal vegetarian potluck offering :)
I make a version of this but with eggplant and mushrooms as well. So yummy and filling!
I love browsing through your recipes – it inspires me to get in the kitchen. :)