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.And 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.
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
- 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
Note – Measurements are approximate.
* If using whole tomatoes, slice and place on a paper towel while prepping other ingredients to soak some of their liquid.
- Preheat the oven to 350.
- Arrange 1/3 of the vegetables on the bottom of an oiled or buttered medium baking dish.
- Sprinkle with 1/3 of the salt, pepper, thyme, and red pepper flakes.
- Pour 1 tablespoon of olive oil over and sprinkle with 1/3 of the parmesan cheese.
- Repeat three times.
- Bake at 350 for about 30 minutes.
Sausage and Veggie Strata
This strata, along with the Tomato and Basil version
I posted yesterday, is a great option for breakfast or brunch for a crowd. I made them for a number of years for the Fourth of July Parade
which passes by the front of our house on its route. Continue reading
Hot House Tomatoes
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.
Cut zucchini in wedges
Use any variety, or a mix, of onion
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 3-4
- 8 medium zucchini
- Good olive oil
- 2 large yellow onions cut in half and sliced 1/2 inch thick
- Kosher salt
- Freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice diagonally in 1/2-inch slices.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat until they start to brown.
- To keep in one layer, add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 or until just cooked through. If zucchini is crowded, you’ll steam rather than saute it so two batches might be necessary.
- Put zucchini and onion on a plate, scraping bits from the bottom of the pan so they don’t burn.
- Add second half of zucchini and 1/4 teaspoon salt and fresh ground pepper.
- When done, add zucchini and onion from plate and sprinkle with parmesan.
- Cook for 30 seconds more.
- Serve immediately or keep in the stove and heat up when ready.
* All Star Organics Salts and Sugars are available at the Sunday Farmers Market in San Rafael, specialty retailers and online.