Tag Archives: tomato

Zucchini, Mushroom and Tomato Roasted Casserole

7 Oct

It may be fall, but the deep heat I experienced on both the east and west coasts last week was no indication. A football tailgate spent seeking shade rather than warmth has thankfully delayed the inevitable seasonal shift in mindset.Fall 2And since summer produce remains readily available at the farmers market, the hearty squashes can be nudged out for a bit longer as far as I’m concerned. Soon enough.

Squash and Chard

Try to fit this colorful, flavorful veggie casserole in before the turn. You get the joy of layering but without the heavy prep of lasagna. And you can delete, substitute or add just about any vegetable which is a great way to use things up you have on hand. Any way you stack it, it’s simple to throw together and delicious to go along with any meat, poultry or fish.

Zucchini, Mushroom and Tomato Roasted Casserole

  • Servings: 6+
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INGREDIENTS

  • 3-5  Zucchini, sliced lengthwise or in rounds (amount depends on variety/size)
  • 15  Mushrooms (sliced)
  • 5  Scallions (sliced up to dark green stalk)
  • Tomatoes (one basket cherry or 4 -5 sliced whole *)
  • 1 Tablespoon Salt (Herb, Large Grain or Kosher)
  • 3/4 Tablespoon Black Pepper, preferably freshly ground
  • 1 Tablespoon Thyme (Dried)
  • 1 Teaspoon Red Pepper Flakes
  • 3 Tablespoons Olive Oil
  • 1/2 Cup or more Parmesan Cheese

NoteMeasurements are approximate. 

* If using whole tomatoes, slice and place on a paper towel while prepping other ingredients to soak some of their liquid.

PREPARATION

  1. Preheat the oven to 350.
  2. Arrange 1/3 of the vegetables on the bottom of an oiled or buttered medium baking dish.
  3. Sprinkle with 1/3 of the salt, pepper, thyme, and red pepper flakes.
  4. Pour 1 tablespoon of olive oil over and sprinkle with 1/3 of the parmesan cheese.
  5. Repeat three times.
  6. Bake at 350 for about 30 minutes.

 

 

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Tomato and Chicken Galettes with Greens

10 Sep

Achieving success with combining the buttery, flaky delight of puff pastry with the juicy, flavorful tomato has eluded me for some time. Puff pastry doesn’t handle liquid too well and tomatoes in the summer are all about juice. Maybe the sun drieds would work, but I make an effort to avoid those jarred chewy bits as best I can. Also, this somewhat impressive effort seems to be a good one for entertaining but it doesn’t (*at least I thought) handle being made ahead too well and therefore necessitates some focus and fussing when socializing poses distraction. Continue reading

Tomato Basil Strata: A Make-Ahead Egg Casserole

29 Jun


If you’re looking for a crowd pleasing, make-ahead breakfast recipe for your 4th of July festivities, this strata is it. (I’ll  post the Sausage Veggie version this weekend.) Egg casseroles can be overly dry or ultra eggy, but these are more like a frittata and are full of flavor.

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Zucchini and Tomato Sauté

21 Apr

Seasonal change is creating excitement at the farmers market. It was packed today. A pleasant surprise was the arrival of summer squash. And big leafy bunches of basil. And even tomatoes. One farm produces a great variety from the hot house and provides an early taste of summer every year. Unfortunately, only the seconds were left at the late hour we arrived, but this sauté recipe showcases their great flavor.

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