Preheat oven to 375 degrees F (190 degrees C). Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. The zucchini was unevenly cooked but that was because I was in a hurry and quickly chopped the zucchini into uneven pieces. This dish is a hit every time I make it - even with people who thought they wouldn't like it! Love the crumb topping! OMG this recipe is so good. This has become one of our favorite Italian dinner side dishes, and it really does go very well with grilled meats. I use beefsteak tomatoes and let the slices rest on paper towel to drain a while before placing them in the dish so it doesn't become too watery. I used yellow squash & Italian Panko bread crumbs. You gotta love homegrown veggies!!! Bake until bubbly and hot, about 20 minutes. Sprinkle with 1/4 of the cheese mixture. Usually tomato recipes like this are runny but his tip from another reviewer really helped. very good dish. Preheat oven to 375 and grease a 9×9 baking dish with nonstick cooking spray. 1 1/2 cups bread crumbs ( I make my own bread crumbs. Pour 1/4 inch olive oil into a non-stick skillet over medium heat. Repeat the layers and cover with foil. Transfer to an ungreased 2-qt. Sprinkle with spice mixture. Add a layer of sliced tomatoes. Preheat the oven broiler. Frying the zucchini before adding it to the casserole, helps to seal the moisture inside. Season with salt and pepper, and set aside. Also, I use a little bit more garlic and cheese than the recipe calls for. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I agree with a previous reviewer who said it tastes like pizza. Sprinkle 1/4 cup parmesan cheese on top. 2 cups cheese, shredded (I used a combination of cheddar and Parmesan) Can use any combination or whatever you like and can use as much as you like) (thumbs up) :^), Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. Used an Italian mix of cheeses. Zucchini is very mellow. I will be making this again. I originally saw this recipe in Southern Living Magazine and then couldn't find the magazine when I wanted to cook it. Put in the oven and bake for 25-30 minutes until it bubbles and the cheese is melted and lightly browned. It takes a little longer to bake but I like it the slices better. Continue layering until you run out of ingredients ending with cheese and bread crumbs on top. Lightly butter a 9x9-inch pan. 1/2 teaspoon pepper Very good with fresh tomatoes and zucchini from the garden. By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a casserole dish with cooking spray. In a bowl add your mozzarella, parmesan, salt, and pepper along with parsley. This makes a HUGE difference. Dutch oven cooking is as popular now as it was centuries ago and today’s cooks have discovered that this type of cookware … Preheat an oven to 350 degrees F (175 degrees C). Info. Add comma separated list of ingredients to include in recipe. Sprinkle over top. Sprinkle with spice mixture. I use shredded Swiss cheese instead of cheddar and drain both the zucchini and tomatoes to prevent the dish from getting soggy. Please read my. I finally have a use for all my tomatoes and zucchini from my garden! We had this with grilled Italian sausage & a crusty loaf of bread! Put a layer of zucchini in the bottom of the dish. Melt butter in a skillet over medium heat. Instead of cheddar cheese, I prefer to use mozzarella. So, I guess that you can play with it a bit and it is still good. I recommend checking for doneness with a fork or knife after 25 minutes.
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