Tag Archives: parmesan

Easy Cheesy Zucchini Bake

Again, I saw this on pinterest.com but it reminded me of a something my used to make when I was growing up. My mom’s version was yellow squash, onion, salt and pepper and cheese and poppy seeds. It was also delicious and as I’m typing this I realize I haven’t made it in a while will have to! Back to this Cheesy Zucchini Bake. It really is super easy and delicious. I’ve made it a few times and I think the version I’m going to show you is my favorite. It even tastes great leftover the next day.

Easy Cheesy Zucchini Bake

Ingredients you’ll need!

2 medium-sized zucchini, cut in slices or half-moon slices (I used 1 large zucchini and 1 ½ medium yellow squash)
2 medium-sized yellow squash, cut in slices or half-moon slices
½ cup chopped fresh basil (or less, depending on how much you like the flavor of basil)
1 thinly sliced shallot
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup mozzarella cheese but another white cheese like Swiss would be good too

1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)

Salt and fresh ground black pepper to taste

Grease the pan with a leftover butter wrapper.

Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with olive oil or use a leftover butter wrapper to grease the pan.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice shallot.

Combine the ingredients.

Combine the sliced squash, chopped basil, sliced shallots, dried thyme, garlic powder, ½ cup of mozzarella and ½ cup of coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of mozzarella cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Serve hot and enjoy!

P.S. This goes amazingly well with the meatloaf from the Everyday Paleo cookbook. This meatloaf recipe is by far my absolute favorite! It’s fantastic! So good in fact, I would make it every week! 🙂

P.P. S. If you haven’t seen or heard by now Sarah Fragoso has a new cookbook out. Everyday Paleo Family Cookbook with brand new recipes! Check it out too.

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Fennel, Grapefruit and Parmesan Salad

 

My mother in law made this salad a couple of years ago and I thought it was fantastic. I had always meant to ask her for the recipe but kept forgetting until this year when we began participating in a CSA. We happened to have an abundance of fennel and our neighbors with whom we’re splitting the CSA don’t really care for it.

Fennel, celery and parsley all from our CSA!

This recipe is so easy and so tasty I don’t know why I didn’t get it sooner. It just tastes like summer!!  I hope you enjoy it as much as we do.

Fennel, Grapefruit and Parmesan Salad

2 large fennel bulbs
2 lemons
1 grapefruit (or navel orange)
1 3 oz. piece of Parmesan cheese
1/2 cup Italian parsley chopped

Cut off feathery tops of fennel at the base of the stalks and remove outer layer of the bulb.  Thinly slice and arrange on a platter.  Cut grapefruit or orange into segments and place on top of fennel.  Using a vegetable peeler, shave strips of Parmesan over the top.  Drizzle with good quality olive oil and the lemon juice.  Sprinkle with salt and serve.

For a twist you can add artichokes, celery and/or black olives.  Instead of lemon juice you can use white balsamic or white wine vinegar.

 

 

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