August 15, 2010 | Side Dishes, Technique, Vegetables
If you grow zucchini, you know the feeling. It’s coming faster, bigger each day. You miss one when you’re picking and two days later it weighs 3 pounds. I’m not really sure why I grow zucchini, except that it’s easy, because I don’t really like the flavor on its own. But load it up with cheese and now you’re talking!This is more of a technique than a recipe. Start by slicing the zucchini thin – if yours are overgrown like mine, scoop out the spongy seeds that run down the center.Find a casserole dish large enough to fit the slices, then start layering. A couple layers of thin zucchini, some thin slices of onion (any type will do)……and the most important ingredient, the cheese. I used a sprinkling of grated Parmigiano, shredded gruyere, and shredded mozzarella on each layer. As little or as much as you like!You’ll notice from this side view that the casserole is quite loosely packed – that’s ok, because as it cooks and the vegetables release their water, the casserole will settle down into nice gooey layers.See in this cooked shot how the layers have shrunk down?And see how nicely melted the cheese is with just a touch of browning? I think I cooked mine for about 30 minutes at 375 degrees F with foil covering it, then removed the foil for the last 15 minutes.You can add herbs to the layers if you like and can vary the cheese as you like. And if you’re like me and not really a huge fan of zucchini, this will turn it into a delight!