Zucchini Tomato Bake

Zucchini Tomato BakeZucchini abounds in gardens this time of year. Everywhere you go someone says, “Oh you can’t leave without taking some zucchini home with you.” I’ve been on the zucchini distribution and receiving side of the issue; so be honest, you were trying to sneak away without a big sack filled to the brim with zucchinis. Zucchini: The Hardiest Vegetable is a story I wrote a few years back that you might enjoy reading, it’s an especially relatable tale about the prolific green vegetable.

The recipe below is yet another delicious way to savor this season’s “zucs.”

Zucchini Tomato Bake

Ingredients
2-tablespoons olive oil
1/2 teaspoon red pepper flakes
1 medium onion, chopped fine
1 1/2 pounds zucchini, partially peeled and chopped fine (about 3 medium)
1-can cannellini or white kidney beans (10 oz.) rinsed and drained
8 eggs
1/2 cup fresh basil, chopped (or 1 1/2 tablespoons dried)
1 cup parmesan cheese, grated
1 pound fresh, ripe garden tomatoes, sliced about 1/2″ thick (about 3 medium)
Salt & pepper to taste

Preparation

Preheat oven to 400°F and lightly grease a 9×13-inch baking pan (metal is best).

Heat olive oil in large skillet over medium heat. Sauté chopped onions and zucchini until tender. Stir in red pepper flakes; season generously with salt and pepper.

Add beans; stir until well combined and heated throughout. Transfer vegetable mixture to baking pan and arrange top with sliced tomatoes.

Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients. Sprinkle with additional parmesan cheese, if desired.

Place in oven and bake 30 minutes in a conventional oven or 22 minutes in a convection oven, or until casserole is lightly browned and puffy. Remove from the oven and serve hot with toasted, garlic-butter baguettes. Yield: 8 servings

Zucchini Tomato Bake 2

Cook’s Note:  Consider using 1 1/2 cups grape tomatoes in place of the large sliced tomatoes. Cut grape tomatoes into halves, mixed into the egg mixture and then poured over the vegetables. It’s scrumptious with both types of tomatoes, and this dish is perfect when re-heated the next day. We like it for lunch or a light dinner.

A friend sent me this recipe and she thought it might be from 12tomatoes.com. 12tomatoes.com is a terrific site that has hundreds of healthy and delicious recipes to offer.

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