Submitted by Jennifer Elhawary, Research Data Analyst, Lung Biology Center, UCSF Health
My Story
From backyard to table, this colorful and savory zucchini and tomato casserole is a much-loved dish in our family. As with many of our friends and neighbors, the “Stay-At-Home” order during the COVID-19 pandemic encouraged many backyard garden enthusiasts to self-produce vegetables, especially tomatoes and zucchini. From seeding to sprouting to harvesting, our family had the special blessing of a baby infant girl who helped plant, water and care for the vegetables. She grew right alongside the tomatoes and zucchini, and when they ripened, she helped pick them. At 15-months-old now, this is her absolute favorite vegetable dish!
Recipe
Total Preparation Time: 20 minutes
Total Cooking Time: 45 minutes
Ingredients
1 ½ cup Shredded cheddar cheese
½ cup Grated parmesan cheese
1 tsp Dried oregano
1 tsp Dried basil
2 cloves Garlic, minced
1 pinch Salt and pepper to taste
4 Fresh medium zucchinis, thinly sliced
3 cups Grape tomatoes, halved
¼ cup Butter
2 Tbsp. Onion, finely chopped
¾ cup Fine bread crumbs
Method
Preheat oven to 375 degrees F. Lightly butter 13X9 inch pan
In a large bowl, combine cheeses, oregano, basil, and garlic. Season with salt and pepper, set aside.
Layer zucchini slices, ½ cheese/herb mixture, and tomatoes. Top with remaining ½ of the cheese/herb mixture.
Melt butter in a skillet over medium heat. Stir onions, cook until soft and translucent. Stir in breadcrumbs. Cook until butter is absorbed. Sprinkle on top of casserole.
Cover loosely with foil, bake in pre-heated oven for 45 minutes until top is crusty and vegetables are tender.
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