Rabbit Rabbit, everyone! Happy 1st of the month! Can you believe it’s already September? I thought a tasty end-of-summer recipe to inch us toward the new season would be delicious so I’m using my favorite vegetable, zucchini, which can never be too much for me! My dad taught me how to make this savory casserole when I was learning to cook (mostly from him) so I’d like to pass it on. Some of my friends already use it and love it. Hope you do too.
Let’s start with the ingredients. (You do not have to use the brand names that I’ve included.)
- 3 fresh zucchini sliced very thin
2-3 Vidalia sweet onions sliced thin- 1 package of fresh basil
- 1 bottle of Parmesan grated cheese
- 1 bottle extra virgin olive oil
- 1 bottle of your favorite tomato sauce
- 1 clove of minced garlic
salt and pepper- 1 3qt. casserole dish with cover or similar
Set oven at 350
- Begin by lightly covering the bottom of the casserole dish with extra virgin olive oil.
- Make a layer of zucchini placing thin slices next to each other.
- Cover the layer of zucchini with sliced onions. You don’t need as many onions as zucchini.
- Sprinkle a small amount of minced garlic over the zucchini and onions.
- With a tablespoon, gently splash tomato sauce sporadically over the slices, taking care not to overuse sauce. (Each slice does NOT have to be covered. Please note: using too much sauce will drown your casserole after baking.
- Add salt and pepper to taste.
- Rip 3 or 4 leaves of fresh basil into small pieces and scatter the basil leaf next over the sauce.
- Cover the layer by shaking fresh grated Parmesan cheese over it. It will get gooey during baking.
- Drip the olive oil over the cheese very lightly.
- Cover with another layer of zucchini and begin process 2-9 over again until the zucchini is used up. You should get about 4 layers if you use good-sized zucchini. You may need to slice another zucchini or onion to finish a layer.
- The top layer should end with just zucchini, sauce, cheese and basil.
- Bake at 350o for at least 1 ½ hours or until zucchini is soft.
Serve alone with fresh Italian bread or as a side dish for any main meat or fish course. Zucchini carries a lot of water which will make the tomato sauce become a thin and delicious gravy. Be sure to put a little of the thin sauce over each serving of casserole and top with a piece of fresh basil.
Guaranteed you’ll want to make it over and over again. Pass it on and join me on Thursday as we visit another Thasc artist.
BUON APPETITO!
-Maria
Made in the THASC kitchen with Italian love.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com
Maria,
That looks so good. Zucchini,you can make alot with,zucchini bread,you can put it on top of macaroni with sauce,you can put it in a frittata. There’s so many recipes for zucchini.
Theres green, and theres summer yellow zucchine,there both very good, and healthy
For you. I grow the biggiest zucchini every this yr. In my garden. Thats the only zucchini,
I got this yr, just that one. Not a good summer,
For my garden. Well, you always know how to make a dish look good!!! It does not matter,what vegetable, or fruit you have Maria,you always, make a really great, dish,and your food ls always deliciosas. You will have to make this dish for me some day. Keep up the great cooking. Enjoy the first day,
Of September, were did summer go? It went to quick!!!!!!
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Thanks, Dana, That was my first dish for September and certainly not my last!!!! I love zucchini in all the dishes you mentioned. It’s easy enough for anyone to make! Try it!
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