This recipe comes straight from the best cook I know – my mom. It’s a vegetarian dish that’s versatile enough to be served as a main course or a side dish. If you’re new to vegetable dishes or just plain scared of zucchini and squash, the cheesy goodness in this casserole is sure to make you a believer.
Best of all, this recipe is a walk in the park. If you’re new to cooking, there’s nothing to be afraid of. You’re literally mixing the ingredients in a bowl and popping them in the oven.
Time: 50 Minutes
Serves: 4 to 6
INGREDIENTS
- Zucchini (2 medium)
- Yellow squash (2 medium)
- Chopped fresh basil (2 to 4 tablespoons)
- Green onions (4)
- Dried thyme (.5 teaspoons)
- Chopped garlic (1 teaspoon)
- Shredded mozzarella cheese (1.5 cups)
- Grated parmesan (.5 cup)
- Salt and Pepper to taste
Start by preheating your oven to 350º F. Spray a 8″ x 8″ baking dish with olive oil or butter. Wash the squash and zucchini and cut it into slices.
Combine the basil, parmesan, thyme and green onions with the squash and zucchini. Drop everything into a big bowl and mix in 1 cup of the mozzarella. Stir the mixture until all the veggies are coated, seasoning with salt and pepper as you go.
Once you’re happy with how it looks, add it all to your baking dish bake it uncovered for 25 to 30 minutes.
When the zucchini is nearly cooked through, take the casserole out of the oven and top with the remaining mozzarella. Put it back in the oven and bake it for another 10 to 15 minutes, or until the cheese is melted and the dish has browned nicely.
Serve it hot as a side dish or as a main vegetarian dish with some leafy greens. For this presentation, my mom included a new staple of my girlfriend’s snacking activity – avocado toast.
I’m already thinking about topping some pasta with this. It seems like the kind of casserole that would go amazingly well with a red sauce. Also, it keeps really well in the refrigerator, so don’t worry if you have leftovers.
Thanks mom!
Richard Barrick 