Mom did it again and dropped off a zucchini the size of a baseball bat — click here to see her harvest from a few years ago.
I love it!
Zucchini is one of my favorite vegetables because it’s so versatile and makes a great recipe bulker, increasing serving sizes of things like chili without adding much to the calorie count.
My inspiration for this dish came from that new bottle of sriracha I’m currently obsessed with.
I told you. I can’t get enough of this stuff!
I decided to make a spicy, cheesy casserole using the giant zucchini as a base. The result is sinfully delicious, and there’s really nothing to it but cheese and vegetables!
Of course I’m the only one in my family who will eat this BUT the husband told me it looked really good. WHY you wouldn’t eat something that looked good is beyond me, but whatever, more for me.
I may try to make a less spicy version using fresh basil instead of sriracha as a side dish for the family one day.
Here’s what I did…
- Part of a large zucchini, sliced thin (total of ~300g)
- 1-2 beefsteak tomatoes (any large tomato will work)
- 6 slices provolone cheese (total of ~1 oz each)
- Kosher salt
- Sriracha to taste
Preheat the oven to 425 degrees.
Spray a casserole dish with non-stick cooking spray.
Place a layer of sliced zucchini in the casserole dish.
Top with slices of tomato and sprinkle with a bit of kosher salt.
Lay two slices of cheese on top and drizzle with sriracha.
Note: You could use shredded cheese as well, and if you aren’t into spicy, sub the hot sauce for fresh or dried herbs such as basil, oregano and garlic.
Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha. Notice, my zucchini slices aren’t uniform.
Just do the best you can. This dish is very forgiving.
End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.
Place casserole dish in the preheated oven uncovered for 25 minutes.
At this point there will be a lot of liquid from the vegetables.
Using a baster, extract as much as the liquid as possible and place back in the oven for 10-15 minutes until the cheese browns on top.
Extract all liquid again.
Let cool for at least 5 minutes then cut into 6 pieces.
I’m going to give the nutritional information for 6 servings even though I usually eat 2 in a sitting only because it cuts into 6 pieces so beautifully.
Here’s a shot of my leftovers warmed in the microwave. I stacked 2 servings on top of each there.
SO SO GOOD! Have fun!
|Servings||Amt per Serving|
|6||1 Cheesy Zucchini Tomato Bake square (1/6 of the recipe)|
|115||7g||1g||old: 3||new: 3|