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Tuesday, September 25, 2012

Baked Zucchini (aka courgette in the UK) and Tomato Casserole Recipe

My friend B sent me this zucchini/tomato recipe and I cooked it up Sunday afternoon. Instead of the panko bread crumbs, I used some stale homemade Italian herb bread that I chopped up into little dry coarse crumbs. And when I was grabbing herbs from the pantry, I grabbed Adobo seasoning instead of garlic powder. I hardly ever make anything the way I'm told to.

It most definitely does require that (at least) ten minute wait before cutting for it all to firm up. I actually let it sit quite a bit longer than that and it was a little loose. My tomatoes were very ripe and juicy. Next time, I might layer the crumbs among the vegetables. It didn't come out of the pan in perfect little squares. Sure is tasty, though, and the zucchini was nicely al dente. I think this is going into the regular rotation. 
Thanks, B!


Cloudia said...


Aloha from Honolulu,

Comfort Spiral

> < } } ( ° >

Rose ~ from Oz said...

Thanks June! YUM and I have both on hand so I'll do it up this afternoon. (Lord knows I need something low-cal)

DJan said...

That sounds so good! Also looks like it was a hit.

Barb said...

Looking very yummy - too bad I'm a lousy cook!

Morning Bray Farm said...

Looks and sounds wonderful. Since I'm always looking for recipes with zucchini, we'll be trying it here soon. Thank you, June!

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