Zucchini Casserole
Photo: Migle Seikyte (CC BY-SA 2.0)
A baked zucchini casserole layered with bacon, onions, garlic, plum tomatoes and mozzarella, topped with bread crumbs and Parmesan.
Directions
- Heat oven to 375 degrees.
- Place bacon and onion in 6-8 quart pot on medium heat. Cook until light brown. Add garlic and cook 30 seconds.
- Toss in zucchini and cook 2-3 minutes. Stir in chopped tomatoes and cook 2 minutes. Add oregano and tomato sauce and remove from heat.
- Line bottom of 2 quart casserole dish with light layer of shredded mozzarella. Top cheese with half of zucchini mixture. Place more cheese on top and add rest of zucchini mix. Top with remaining mozzarella, bread crumbs and Parmesan. Drizzle 1 tablespoon of oil on top of cheese and bread crumbs.
- Bake uncovered 1 1/2 hours or until hot and bubbly.
- Heat the oven to 375 degrees.
- Place the chopped bacon and diced onions in a 6-to-8-quart pot over medium heat. Cook until light brown, then add the sliced garlic and cook 30 seconds.
- Toss in the zucchini and cook 2 to 3 minutes. Stir in the chopped plum tomatoes and cook 2 minutes. Add the oregano and tomato sauce, then remove from heat.
- Line the bottom of a 2-quart casserole dish with a light layer of shredded mozzarella. Top the cheese with half of the zucchini mixture. Place more mozzarella on top, then add the rest of the zucchini mixture. Top with the remaining mozzarella, then the bread crumbs and Parmesan.
- Drizzle 1 tablespoon of olive oil over the cheese and bread crumbs.
- Bake uncovered for 1 1/2 hours, or until hot and bubbly.
Goes well with
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