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Feb 18, 2018







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 Italian Zucchini Casserole

Recipe adapted from Taste of Home Casseroles, Slow Cooker and Soups
 
3 medium zucchini, sliced (about 6½ cups)
3 tablespoons olive oil
1 medium onion, sliced
1 garlic clove, minced
1 28-ounce can diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano 
½ teaspoon garlic salt
¼ teaspoon pepper
1½ cups stuffing mix
½ cup grated Parmesan cheese
¾ cup shredded part-skim mozzarella cheese
 
In a large skillet, cook zucchini in oil 5 or 6 minutes or until tender. Add the onion and garlic and sauté for another minute. Add the tomatoes, basil, oregano, garlic salt and pepper. Reduce heat and simmer uncovered for 10 minutes. Remove from heat. Transfer to a greased 13x9x2 baking dish. Top with the stuffing mix; sprinkle with Parmesan cheese and bake, covered, for 20 minutes at 350 degrees. Remove cover and sprinkle with mozzarella cheese. Bake for an additional 10 minutes or until cheese is melted. 




Italian zucchini casserole
From The Pantry

01/04/18



 After a long day of holiday travel, there is nothing I enjoy more than a home-cooked meal. When I walked into my parents’ house to the savory smells of this side dish last month, I was rendered ravenous. 

Since my parents officially became “empty nesters” their cooking and eating habits have changed dramatically. They’ve gone from preparing meals for six or more to just the two of them, and most nights they stick to salads and quick-fix suppers. This dish is one my mom had flagged in a cookbook for when all the kids and significant others came home for the holidays. 
This hearty dish is perfect for a holiday party side or a simple weeknight staple. Filled with zucchini, tomatoes, onions and herbs, this casserole is vegetarian-friendly and can easily be made vegan if you’re suddenly cooking for an eclectic group of herbivores and carnivores. The handful of ingredients needed are easy on the wallet and on the pantry, plus it really is a good recipe for any time of year. It’s light but filling and leaves you with a warmth long after the last bite. 
My dad made this recipe first, and I recreated it only a week later, and despite variations in our preparation, the recipe proved delicious both times. My dad, never one to follow recipes, put his own spin on the dish, shortening the sauté time and keeping the oil in the frying pan instead of dividing and draining for the different veggies. 
The veggies, tomatoes, herbs and spices, and cheeses were combined with stuffing mix that added volume and some crunch to the finished dish. The basil, oregano, garlic salt and pepper blend well, and the Parmesan and mozzarella cheeses add some much-needed saltiness.
This casserole would pair well with chicken Parmesan or pasta, but it stands well on its own. It comes together in under an hour and is perfect for lazy nights or last-minute dinner parties around the holidays. 
Seasoned to perfection and topped with bubbling cheese, this casserole is the perfect pantry-friendly addition to your dinner rotation. As a side or a main dish, this Italian zucchini casserole will be a hit with family year-round. 
— Lauren Mifsud 





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