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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Helen Wright's zucchini casserole Recipe

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This recipe for Helen Wright's zucchini casserole is from The Krankoski-Wright Wedding Cookbook, 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:  
4 pounds zucchini fresh, sliced;
1 large yellow, white or vidalia onion, chopped coarse;
3/4 cup each medium green and red peppers, chopped coarse (use 1-1/2 medium green pepper if red not available);
3 garlic cloves smashed and chopped;
1 (24 oz) can of tomato puree;
1/2 can of water (use tomato puree can for measuring);
1/2 (same) can of burgundy wine;
1 tablespoon of oregano;
1/2 tablespoon basil;
1/2 tspn crushed red pepper flakes;
2 tblspns fresh parsley, chopped medium fine;
1/4 to 1/2 tsp. salt per taste;
1 tsp fresh ground pepper.
Directions:
Directions:
Prepare the vegetables and preheat oven to 350 degrees. Saute the onion and peppers in a fry pan until they are soft. Add liquid and spices to fry pan and heat to a low simmer. Cook for about 10 minutes. Transfer sauce to a casserole dish. Add the sliced zucchini and bake in 350 degree oven stirring every 30 minutes for about 2-1/2 hours or until sauce thickens.
Personal Notes:
Personal Notes:
This was a signature dish of Jim's grandmother Wright. While cooking, it makes the house smell amazing. It goes well with roast beef or can be served by itself. It is also delicious as a left over cold!

 

 

 

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