How many ways can you cook zucchini? Seriously, there is not much to do with it except stir fry, roast it, make bread and add it to sauce. So, I'm always looking for different ways to get it into my meals because (1) it's cheap, (2) it's plentiful, (3) it's very good for you (it is, after all - a vegetable).
I found a recipe in my Forks over Knives cookbook. It's a casserole of sorts. I added some of my own ideas and I have a zucchini recipe to die for! If you'd like to incorporate a meatless night, but don't want to miss out on that "comfort" feeling - this is your recipe! We love cheese - so, this makes a great main dish, side dish or even topping over some pasta (or rice). The recipe below fits into a square baking dish. It makes enough for me & Aboy with leftovers that freeze well - for nights that I don't feel like cooking.
Zucchini Casserole
4 Zucchini (I used 2 green & 2 yellow squash)I start off by slicing the onion(s) into slivers. I sauté them on medium heat with some Olive Oil and let them get soft.
2 Large Tomatoes
1 Medium Onion (although, I used 1 purple and 1 yellow - we like onions)
1 Jar of Alfredo Sauce
Basil Pesto (I usually buy this pre-made from the cooler section in the grocery store)
Shredded Cheese (Italian Blend or Mozzarella) - Optional
While the onion(s) are sautéing, I dice the zucchini into bite-size chunks.
Do a layer of pesto... smeared over the zucchini.
Pour the jar of alfredo sauce over the pesto.
Put the sautéed onions as the next layer. Dice the tomatoes and put them over the onions. We like cheese, so I usually top the whole thing off with the shredded cheese.
I cook it for about 30 minutes on 350. Don't over cook... mushy zucchini is nasty!
(I put the baking dish on a cookie sheet - in case the cheese bubbles over)
We put it over pasta. Serve with garlic bread and salad.
