CAN'T GET ENOUGH CASSEROLE!

Hey folks!

What better way to get over the weekday hump than with a nice casserole?  I don't know about you, but I LOVE a good casserole dish!  I found the following recipe over at VegNews and it sounds sooo good!  I think this would be a perfect mid-week dinner that should give you just enough leftovers to take you through the end of the week!  Let's check it out!

GRILLED ZUCCHINI & TOMATO CASSEROLE

INGREDIENTS FOR VEGETABLE MARINADE:

1/2 cup olive oil

1 to 2 tablespoons lemon juice

1 tablespoon fresh basil, chopped

Salt to taste


INGREDIENTS FOR VEGETABLE CASSEROLE:

1 pound zucchini, cut into 1/4-inch rounds

1-1/2 pounds ripe tomatoes, cut into 1/4-inch rounds

1 cup diced onions

4 cloves garlic, minced

2 tablespoons olive oil

1 cup breadcrumbs

Salt and pepper to taste

Freshly chopped basil for garnish


DIRECTIONS:

Marinate zucchini and tomatoes in vegetable marinade for 20 to 30 minutes. When ready, grill vegetables on grill or under broiler. Set aside.

Heat olive oil in pan over medium heat and sauté onion and garlic until soft. Remove from heat and stir in breadcrumbs. Set aside.

Preheat oven to 400 degrees and oil a baking dish. Cover the bottom of oiled dish with a layer of grilled zucchini, then a layer of grilled tomatoes and top with breadcrumb mixture. Salt and pepper each layer and repeat again. Bake covered for 15 minutes, uncover, and continue to cook until vegetables are soft and the top has browned, approximately 15 to 20 minutes. Sprinkle on fresh basil before serving.

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