I originally posted this precisely 5-years ago today on July 31, 2014!
Mom did it again and dropped off a zucchini the size of a baseball bat.
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 a new bottle of sriracha with which I’m currently obsessed.
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 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 delicious. 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. The process is super simple.
Just layers of goodness.
Here it is with cheesy awesomeness and a spicy addition.
Bake to perfection!
Here’s a shot of my leftovers warmed in the microwave. I stacked two servings on top of each there.
SO SO GOOD! Have fun!
Here are all the details:
Cheesy Zucchini Tomato Bake
- 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.Part of a large zucchini
- Top with slices of tomato and sprinkle with a bit of kosher salt.Kosher salt
- Lay two slices of cheese on top and drizzle with sriracha.Sriracha to taste
- Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha. They don't need to be perfect. This recipe is forgiving.
- End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.1-2 beefsteak tomatoes, 6 slices provolone 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.
- You could use just about any shredded cheese if you don't have sliced provolone.
- If you aren’t into spicy, sub the hot sauce for fresh or dried herbs such as basil, oregano and garlic.
- I’m giving the nutritional information for 6 servings even though I usually eat 2 in a sitting only because it cuts into 6 pieces so beautifully.