Tuesday, June 26, 2012

Zucchini Casserole

lovely artistry!

quick and easy!

Doesn't this sound like a yummy dinner or side dish?  See how pretty it would be with all the colors alternating in your dish?  Thanks to Jill Marie for submitting this recipe.  And now that we're into the summer months, you can get a lot of these great veggies at your local farmer's market.

I've also seen this dish referred to as a 'tian', which is a fancy name for a dish with layers of ingredients.

Zucchini Casserole
Recipe courtesy of Jill Marie

2 tablespoons olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1 zucchini
1 yellow squash
3 large Roma tomatoes
freshly cracked black pepper, to taste
Dried basil and thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a round baking dish with olive oil.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and sauté until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with black pepper, basil and dried thyme, to taste.

Drizzle the last tablespoon of olive oil over the top. Cover the dish with foil and bake for 20 minutes, or until tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 10-15 minutes or until browned.


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