Cooking web notes

Zucchini Casserole

We all love mozzarella on pizza but as I have said before fresh mozzarella on vegetables is a wonderful thing.  I buy my mozzarella at an Italian market and love it because it is a sweet, delicate cheese with a slight tartness that pairs beautifully with many foods. 

It’s a little early for the zucchini explosions from the gardens and farmers markets but it is always easy to find at the grocery store.  It’s a great vegetable to serve as fritters, in a salad, with pasta or in a good loaf of bread.

This dish is just zucchini, cheese and a touch of seasonings to flavor it.  It’s delicious with meat or fish from the grill and makes a perfect side dish that is a bit different.  And now I’m thinking a little crumbled crisp bacon sprinkled on top would be wonderful also!

Zucchini Casserole

Ingredients:

1 large red onion, chopped

2-3 cloves garlic, minced

1½ pounds zucchini, cut into slices

½ pound fresh mozzarella, shredded

½ teaspoon red pepper flakes

1-2 teaspoons fresh rosemary or thyme, chopped

Method:

Preheat oven to 350 degrees

In a small sauté pan over medium heat, sauté the onion and garlic until wilted and lightly browned.

Place cut zucchini in a mixing bowl.

Add red pepper flakes and rosemary or thyme.

Stir in the warm onion mixture.

Transfer the vegetable mixture to a greased casserole.

Scatter mozzarella cheese over all.

Cover with foil.

Bake until casserole is browned and bubbly slightly around the edges, 45 to 50 minutes, removing foil the last 5-8 minutes of baking.

Serve hot.

Love that mozzarella with zucchini!

This entry was posted on Thursday, December 29, 2011 at 4:08 AM and is filed under Casseroles, Garlic, Mozzarella, Onions, Side Dish, Vegetables, Zucchini. You can follow any responses to this entry through the RSS 2.0. You can leave a response.