Zucchini “Casserole"
This is called a casserole because when my grandmother makes it she sautés the vegetables, then puts them in a casserole dish and bakes them with the cheese on top. You can do that if you want, but I say why bother? It’s faster and easier to cook it all in one pan, and it tastes exactly the same. As for the breadcrumbs, any kind works, so we usually go with plain.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Peel and coarsely chop the onion. Remove and discard the ends of the zucchini. Cut the zucchini in half lengthwise, then cut into 1/4-inch-thick slices. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and cut into 1-inch pieces.
Step 2
Place the canola oil in a large saucepan over medium heat. Add the onion and zucchini and cook, stirring occasionally, for 12 to 15 minutes, or until the zucchini starts to soften. Add the tomatoes and cook for 5 minutes. Stir in the breadcrumbs and season with salt and pepper. Sprinkle the cheese over the zucchini, cover, and cook without stirring for 5 minutes, or until the cheese is melted. Serve immediately.
bargain shopper
Step 3
Cheese can be expensive, but there are ways to lessen the bite. If you’re like me and use a lot of cheese, you can purchase large bags of grated cheese at a warehouse store, or just buy a lot when it’s on sale at the supermarket. Either way, store it in your freezer, and just take out what you need each time. Once the bag is opened, put the cheese in a heavy (freezer style) zip-top bag and squeeze all the air out before you seal it.
