Tuesday, May 4, 2010

Casserole Week: Cheesy Zucchini Bake

casserole

Well I’ve got another semester of college under my belt. I am entering my Junior year already—time really does fly! I thought I was so burnt out over courses this semester, but I decided to take another course throughout May. It’s every day a week for about 4 hours, but I can get the same amount of credits for it vs. stretching it out in a whole semester. So I have a week off now and then back to school!

Now onto the first installment of casserole week..I am so excited that summer produce will be in full swing sooner than later. Zucchini is one of the vegetables that people grow and then they always end up with piles of it and no clue how to use it all. I try to compile zucchini recipes all year long, so I can have various uses for it when the time comes.

This recipe caught my eye due to the Italian flare it had—and with me being Italian there was a good chance I would like it. I made it twice in one week—definite keeper in my zucchini recipe file!

Cheesy Zucchini Bake

(Note: I halved this recipe and made it in a 8 x 8 the first time, and it works perfectly fine!)

Ingredients:

  • 4-1/2 cups sliced zucchini
  • 2 to 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 1 can (10-3/4 ounces) tomato puree
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 6 eggs, lightly beaten
  • 1-1/2 cups grated Parmesan cheese

    Directions:

  • In a large skillet, sauté zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. baking dish.

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  • In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. stir in tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella.

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  • Combine the eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Yield: 12-16 servings.

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    What are your favorite recipes using zucchini?

  • 6 comments:

    Krista said...

    What a great recipe for zucchini! I typically like it steamed with some s&p or grilled on the BBQ. I've also made zucchini cakes before which were really good!

    4hrs a day for a month doesn't sounds *so* bad. And it gets it out of the way, right??

    Kelly said...

    Yum. I love Zucchini in just about everything. I make a Zucchini Tamal that I posted about here:
    http://pink-apron.com/2009/07/fromage-blanc-farmers-market-finds/

    Which I enjoy. It's kind of like a tamale but baked in a round pan instead of in a corn husk.

    Sweet and Savory said...

    Yum! I need to try this! Maybe when my deck garden is overloaded with zucchini.

    I just posted some cinnamon zucchini muffins last week - yum, healthy and easy!

    http://www.sweetandsavoryfood.com/2010/04/cinnamon-zucchini-muffins.html

    Kim said...

    Zucchini is one of my favorite veggies. I love zucchini bread (my favorite quick bread) and I also love zucchini in vegetable pancakes. Your casserole looks might tasty too!

    Jessica said...

    This is awesome. Mid summer, I am overflowing with zucchini and ever know what to do with it all! Great casserole.

    Chef E said...

    I just copied this, and am making it this week. I posted about my dislike for squash, but if we had only eaten things like this, maybe I would have grown fond of them...