Thursday, 24 October 2013

Zucchini Tomato Casserole

When I first came across this zucchini tomato casserole recipe a few days ago , I realised that zucchini has not reached my plates for sometime.


Maybe because it's a seasonal vegetable, not commonly sold in the local market,  I simply forgot the existence of zucchini.
Actually, zucchini pancake used to be one of my favorite side dish years ago.  During its season, giant zucchini is sold everywhere in my hometown in China.  The most common way of consuming these giant zucchini is to make zucchini pancake. Just peel and shred it, squeeze out the excess water, mix with flour. Season with salt and five-spice powder. Pan fry on a skillet, it's crispy on the outside, soft on the inside. Served with soy and onion dipping source, it's so delicious!

Like most western-style cuisine, zucchini tomato casserole contains cheese. You can never go wrong by adding cheese, right =)

The dish turned out to be another hit in my family. It's juicy and savoury,  went great with rice!  Even my daughters who don't like vegetables seemed can't get enough of it.  I will definitely make it again. Maybe I would also make Chinese-style zucchini pancake next time, and see which one is more popular.


ZUCCHINI TOMATO CASSEROLE
(Recipe referenced here and here)

Ingredients
- 6 eggs
- 1 cup shredded Cheddar cheese
- 1 cup shredded Mozzarella cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 onion, chopped
- 4-5 cups grated zucchini (from 2 zucchinis)
- 200g cherry tomatoes, halved
- olive oil   
- salt, cracked black pepper

      
Directions:
  1. Preheat the oven to 180°C (350°F). Grease a glass baking dish.
  2. Add olive oil in a skillet over medium heat. Stir in onions, and cook until soft and browned.
  3. In a large bowl, combine Cheddar, Mozzarella, oregano, basil, onion and eggs. Season with salt and pepper, and set aside.
  4. Sprinkle salt on zucchini in a large bowl, let stand for 10 minutes. Squeeze dry with paper towel.
  5. Return zucchini to bowl, and stir in cheese mixture.
  6. Press mixture into the baking dish. arrange cherry tomatoes evenly on top.
  7. Bake for 20 minutes or until set. Place under hot grill (broiler) and cook for 2 minutes or until golden.
  8. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

I'm linking this post to See Ya In the Gumbo, hosted by Michelle at Ms. enplace

I am also linking to:

- Pantry Party @ The Law Student's Cookbook. This month's theme is CASSEROLE.

- Full Plate Thursday hosted by Miz Helen's Country Cottage.

2 comments:

  1. Thank you for linking this week. Sorry it has taken me so long to comment. This recipe is so perfect for summer when I'm picking tomatoes and zucchini like crazy. I hope you make zucchini pancakes and post about them--sounds good too!

    ReplyDelete
  2. We would really enjoy your Zucchini Tomato Casserole, it looks delicious. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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