It is that time of year again, zucchinis are in season and if you have ever grown them you know how prolific they can be. With the baby it can be a little tricky to know how long she will sleep so I am not sure if I am going to get a chance to do much preserving this year so I have been on the lookout for new ways to use up zucchinis. I was doing some house sitting and came across a zucchini and cheese bake recipe but for the life of me I could not find a cheese grater anywhere in the house so I decided to try it with out the cheese. It turned out quite well and I am pretty sure it will become a summer staple for us. It is really easy to prepare, especially if you use a food processor or mandolin to slice up the vegetables.
Zucchini Bake
2 large zucchini, thinly sliced
2 cups mushrooms, thinly sliced
1 red onion, thinly sliced
1/2 tsp dried oregano
1 tbsp olive oil
- In a large baking or casserole dish alternate layering the zucchini, mushrooms and red onion.
- Sprinkle the top with the oregano and olive oil.
- Preheat the oven to 400. Cover the dish with tinfoil and bake for 30 minutes. Remove the tinfoil and bake for another 10 minutes.
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