Enjoy these last weeks of summer with a light, delicious dish!
So, it’s the middle of August and vegetables are coming out of your garden at a steady pace. You need to do something with these veggies that will be unique but not too intimidating for your family or loved ones to try. Well, with a little cheese, seasoned bread crumb and your zucchini, peppers, onions, and tomatoes, you will have your summer chilled casserole! I have to admit this inspiration came from one of my fellow yogi friends.
I recommend using whatever vegetable your parties may like but the recipe will call for the following ingredients.
- 3-large zucchini, slice thin horizontally, use a mandolin to slice
- 3-medium tomatoes slice thin
- 1-medium red onion, finely diced
- Parmesan cheese to taste
- Mozzarella cheese to taste
- 1-bag of season bread crumbs
- 1-pint of ricotta cheese
- Fresh basil leave
- Virgin olive oil
- Kosher salt and coarse pepper to taste
- In a medium sized casserole dish, coat the bottom with a thin layer of seasoned bread crumbs and ricotta cheese.
- Season the vegetables with the olive oil, salt and pepper to taste prior to the start of layering.
- Add layers of sliced zucchini, tomatoes, diced onions, parmesan and mozzarella cheeses and top with fresh basil (3-6 leave depending on size).
- And repeat until you have fill the casserole dish ¾ full, the last layer should always be the basil.
- Chill for at least one hour and serve!
This is going to be a hit with your vegetarian friends so be prepared to repeat! Again use your imagination when choosing veggies, variety is the spice of life!
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Check out other delectable (and easy!) recipes by the always inventive, Steve Bland: