Zucchini Cheese “Casseroles”
These recipes are from the Smith and Hawken Gardener’s Community Cookbook. The first is from Joan Holmes and the second is from Phyllis Wright.
- 1/4 cup olive oil
- 1 pound red onions, thinly sliced
- 1 Tbs. sliced garlic
- 6 medium zucchini, sliced 1/4 inch thick (about 2 pounds)
- 1 Tbs. chopped fresh dill
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 8 Tbs. grated Parmesan cheese
- 1 1/2 cups coarsely grated aged Gouda cheese
- Preheat the broiler.
- Heat the oil in a large cast-iron skillet. Add the onions and garlic and saute until slightly wilted, about 3 minutes. Add the zucchini and saute until crisp-tender.
- Stir in the dil, salt, pepper, and Parmesan. Sprinkle the gouda over the top and place the pan under the broiler until the cheese melts and turns slightly golden, about 4 minutes. Serve right away. Serves 4 to 6.
This was very tasty, even with much less oil and cheese. The dill and gouda and red onions and squash make a very nice combo.
- 1/4 cup olive oil
- 2 tsp. finely chopped fresh thyme leaves
- 1 to 2 Tbs. minced garlic
- 1.5 pounds green and yellow summer squash, such as zucchini, crookneck, pattypan, or scallopini, trimmed and sliced 1/2 inch thick
- 2 cups cherry stomatoes, stemmed and halved
- 12 good black olives, pitted and halved
- 1/4 cup crumbled feta cheese, preferably French, Greek, or Bulgarian (optional)
- Preheat the oven to 425 degrees F.
- Combine the oil, thyme, and garlic in an 8 by 12-inch baking dish. Add the squash, tomatoes, and olives and toss to coat. If using the feta, sprinkle it over the top. Bake for 20 to 25 minutes, or until the zucchini and tomatoes have thoroughly wilted down but still hold their shape.
- Remove and cool enough to handle, then serve. Serves 6.
I made these with a regular tomato, chopped, and less oil, and found them quite tasty.
One more recipe from the same book calls for onion, paprika, dill, lemon juice, and soft chevre chese, thinned with milk to a yogurtlike consistency. Sounds good.
The captious vegetarian 