Recipe by Andrea F
"This yummy side dish is a wonderful way to use those homegrown vegetables in the summer. This is great for a cookout served along side grilled steak, chicken, hamburgers, etc.."
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zucchini, thinly sliced
tomato, thinly sliced
onion, thinly sliced
red wine vinegar
grated Parmesan cheese
I made this in a skillet, sauteeing all of the veggies and fresh garlic. I did not use the vinegar or mustard. I added the fresh basil at the end and sprinkled the parmesan on top before serving. Let it melt first! My husband came back for seconds!
The topping was wonderful according to my 6 year old son, he ate most of the topping of the whole thing. However there was too much liquid in it for me. But it wasn't too bad.
I tried this recipe as written and liked it; however, I have always made it by simply layering the vegetables and adding grated pepper jack cheese just before it is finished baking. Salt & pepper are all that is needed as the tomatoes make enough juice as it cooks. We love it with the pepper jack.
I double this and put them in layers with alternating thin layers of Mozzarella it held nicely
I thought this was an excellent combination of flavors, but I did modify it somewhat so that I could prepare it as a skillet veggie side instead of using the oven to bake it. I have created a "custom" recipe for my preparation method...
I liked this dish but it is a bit on the vinegary side. I might try it out with a very small amount of balsalmic vinegar next time.
I drizzled veggies with olive oil and layered; made a gluten-free thickened cran-cherry juice sauce from the drippings of six seared chicken breast and baked with pepper jack cheese and garden herbs tucked under the chichen for about 40 minutes. It was delish. Kids loved it and that makes me smile. I did use the produce from my garden. Healthy and Happy. Cheap. Thanks for the recipe!
Added thinly sliced red skin potatoes, Zucchini, tomatoes, onions omitted vinegar, basil,and mustard, sprinkled with oregano drizzle with olive oil and oregano. Added light layer of shredded Mozzarella then Parmesan. I would rename this to a Gratin -Potato, Zucchini, tomato, and onion. Additional ingredients could include garlic and rosemary.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini, Tomato, and Onion Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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