November 24, 2009

Weekend Recipe, a day late

This one’s for Jesse.

Sarah’s Zucchini Casserole (this is actually good, not disgusting like it sounds)

First, either make a loaf of French bread, or buy a loaf at the store. I made ours, but honestly I don’t think the quality of the bread is that important.

Now:
Chop and saute 2 medium onions in some olive oil.
Cut your bread into 1 inch cubes
Mix up the following in a bowl:
-2 cans of diced tomatoes, drained
-1/2 tsp basil
-1/2 tsp thyme
-1/2 tsp black pepper (or more, if your tastes run to spicy)
-3 cloves of garlic, chopped/minced
-2c shredded mozzarella cheese
-2 medium zucchinis, thinly sliced

Get a big casserole dish, line the bottom with some of the onions, and start making layers comprised of: onions, your bowl mix, and bread chunks. The layers don’t need to be very carefully done.

Dump 1 cup of veggie (or chicken, or whatever) broth on top of everything. Also sprinkle some more shredded cheese on top if you’d like.

Bake at 375 for 30 minutes, covering the dish with foil. Remove the foil and bake another 30 minutes, or until the cheese on top is nicely browned.

In the meantime, make some pesto/sauce for it:
-1 roasted red bell pepper
-2 tbsp olive oil
-2 tbsp lemon juice
-3 cloves of crushed garlic
-1 cup cannolini beans, drained
-salt and pepper to taste

Throw all of it in the food processor or blender and made a smooth paste (which you’ll spoon onto the casserole as you serve it).

Super tasty, for reals!