• HOME
  • WHO WE ARE
  • WINE NOTES
    • RED
    • WHITE
    • SPARKLING
    • DESSERT & SWEET
  • RECIPES
    • APPETIZERs >
      • Smoked Salmon Spread
      • Tomato Pie
    • ENTREEs >
      • Almost Vegan Shepherd's Pie
      • Thai Curry with Mock Duck
      • Shrimp Creole
      • Champagne Chicken
      • Wine, Whiskey and Mushroom Pasta
      • Roasted Shrimp with Penne Pasta
      • Breakfast Pies
      • Seitan, Pasta and Spinach
      • Stuffed Portobello Mushroom Caps
      • Thai Scallop Curry
      • Blue Grass Tournedos of Beef
    • SIDE DISHEs >
      • Zucchini Casserole
      • Roasted Vegetable Casserole
      • Oyster Stew
      • Zucchini Stew
      • Saffron Rice
      • French Onion Soup
      • Shrimp Bisque
      • Orzo Pasta with Spinach
      • Rae's Dirty Rice
      • Turmeric Jasmine Rice
      • Easy Crusty Bread
      • Jalapeno Cornbread
      • Beets with Brandy Onions and Feta
      • Mushroom and Asparagus Saute
      • Carrots with Basil and Sherry
    • DESSERTs >
      • Cakes >
        • Guinness Stout Cake
        • Death by Chocolate Wine Cake
      • Evil Kay Bars
      • Bread Pudding with Butter Vanilla Sauce
      • Banana Bread - Kay's Version
  • WWTG SHOP
    • For the GIRLS
    • For the GUYS
    • FUN STUFF
  • BLOG
  • PRIVATE PARTIES
  • CONTACT US

Zucchini Casserole

Ingredients:

2 medium zucchinis - cut into 1/4 inch strips  (If the zucchinis are very large, peel them first.  The smaller ones are fine unpeeled)
1 Tbsp olive oil
1/2 of a medium onion - chopped
3 cloves garlic - minced
3/4 lb. fresh tomatoes - cut into pieces (if using canned - a 16 oz. can of whole tomatoes, drained)
1 Tbsp Italian herbs
Salt and pepper to taste
1 cup Italian cheese mixture (Mozzarella, Parmesan, Provolone, Asiago - whatever you like)

Directions:

Heat oven to 400° F.

1) Heat the olive oil in a medium saucepan. Add onion and sauté for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant. Add tomatoes, herbs and spices.

2) Cook over medium heat until the liquid is mostly gone but not completely, stirring occasionally for 5 to 10 minutes. You should have about a cup.

3) Place half of the zucchini strips and line the bottom of a 9 X 13 casserole pan.

4) Spread about half of the tomato mixture on the zucchini - (does not need to be spread evenly) then top with a half cup of the cheese.

5) Add another layer of zucchini and tomato sauce. Save the last half cup of cheese until later.

6) Bake for 20-25 minutes. Top with the rest of the cheese, and lower oven temperature to 375 F. Bake for about 20 minutes more or until cheese is golden brown.


Picture
Copyright     Shipping     Return Policy     Site Map     Privacy     Contact Us
© 2014 All Rights Reserved. Wine with the Girls.