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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Zucchini Casserole Recipe

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This recipe for Baked Zucchini Casserole is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds young, firm zucchini (no more than 6 oz. each).
3 eggs.
salt and pepper
1 c. fine bread crumbs
1/2 grated Parnesan cheese
3 T chopped fresh basil
2 t. chopped fresh thyme or 1 t. dried thyme
2 T chopped parsley
Extra Virgin Olive Oil
1 lb mozarella, sliced into small, thin pieces
2 lg tomatoes
Directions:
Directions:
Preheat oven to 350º . Wash and trim zucchini.Cut lengthwise into thin slices.Set aside. In bowl,beat eggs lightly. Beat in salt and pepper. In a separate bowl, stir together bread crumbs, Parmesan, basil, thyme and parsley. Set aside. Rub the bottom of a 9X13 baking dish with olive oil. Place a layer of zucchini slices on the bottom, then a layer of mozarella and then a layer of tomato slices. Sprinkle some of the bread crumb mixture over the top and drizzle lightly with olive oil. Repeat layering until all ingredients are used up. Bake for appoximately 1 hour.
Personal Notes:
Personal Notes:
From Bon Apetit Magazine

 

 

 

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