Tag Archives: Zucchini

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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Summer Veggie Bake

Hello Summer! It’s been a while since I lasted posted a recipe. I have to admit that I was in a new recipe funk and couldn’t come up with something interesting to share with you. We were in our easy rut of grilling our meat and veggies for dinner, Veggies Scrambles for breakfast and lunch was usually leftovers or salads since we’ve had a TON of lettuce from our CSA. However, in the last week I have tried a couple of new recipes that I am really excited to share with you because they are super easy and delicious. Today’s recipe is a Summer Veggie Bake.  We recently had a version of this at dinner party and I thought it was fantastic so I came home and tried to recreate it. I happened to have a bunch of fresh herbs on hand from other recipes and some fresh tomatoes from a local farm stand.  I think it’s turned out pretty well maybe even a little better than the one we had at the party, if I do say so myself! 😉

Give it a try and let me know what you think. What other veggies could you add to change it up a bit? Herbs?

 

Summer Veggie Bake serves 4

1 large organic yellow squash

2 small – medium organic zucchini

2 tomatoes

1-2 shallots

Fresh basil, parsley, and oregano

Salt and pepper

 

1. Preheat oven to 350 degrees

2. Grease an 8×8″ pan. (I freeze the butter wrappers so I used that to lightly grease the pan.)

3. Thinly slice the tomatoes, zucchini and yellow squash into rounds. Also, slice the shallots so they create thin rings.

4. Chop about 1/4-1/2  a cup each of fresh basil, Italian parsley and oregano.

5. Place a layer of tomatoes, zucchini, yellow squash in the pan. Top with some shallots and herbs and a dash of salt and pepper. Continue to layer in the pan until you are out of ingredients.

6. Bake covered at 350 degrees for 30 minutes or until the veggies are tender.

7. I cut the 8×8 dish into quarters and served a slice to each of us. You can top with Parmesan cheese if you would like.

Note: I would make my slices thinner the next time I make this dish. It still tasted yummy but it would layer a little better and cook more evenly if they were more uniform.

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Zucchini Boats

Zucchini BoatsI discovered this recipe while browsing on Pinterest. If you have never been to pinterest, I highly recommend you check it out, BUT only if you have time to kill. If you are looking for recipes, they’ve got them while not all of them are healthy, they still look good. In addition to recipes, they have DIY projects, room decor, style decor, travel, architecture, literature, prints, the list goes on and on. “What do you do with these things?” you say. You pin them to a board that you can go back and look at later. Very similar to an inspiration board but online.

Anyway, I came across this recipe while browsing one day and thought, “that sounds great but I’d leave out the bread crumbs.” Here is the original recipe and below you will find my changes. This is super easy and always tastes great! Enjoy!

Zucchini Boats

Zucchini

Grape tomatoes

Grated Parmesan cheese

Mozzarella or Fontina cheese

Fresh basil

Salt and Pepper

Olive oil

Garlic

Cut the zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish

Scoop out the center where the seeds are with a spoon

Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper

Arrange halved grape tomatoes into the grooves, sprinkle with grated Parmesan cheese and bake in a 350 degree oven for about 30 minutes

Remove and place diced fontina or mozzarella between the tomatoes, place them back in, but now under the broiler until golden and bubbling

Remove and drizzle with olive oil and fresh chopped basil.

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