I know I said I couldn't eat anymore Zucchini until next year, but I got another box full today so I had to come up with something! I will warn you this is incredibly spicy and not for the faint of heart... Zucchini Casserole: A Cautionary Tale! I'd also like to give a shout out to a friend named Steve Fuscowned (not his real name) who recently expressed his love of Zucchini to me. Hope you like spicy food, too. This one's for you!
Guys. I wasn't kidding. The Zucchini is back, and just as big as it ever was!
I have like, 6 of these monstrosities. I really don't know what I'll be making the rest of the week!
So, I decided to make a casserole. I started by sweating some onion & garlic, then adding in the Zucchini and all the spices.
Then I added one of these
...and some wine & pasta
Then I shredded some Colby-Jack cheese
and layered wheat germ and cheese on top of the Zucchini stuffs in a pan
Then baked it at 400°F for about 20 minutes, varying per stove(mine
Extra Spicy Zucchini and Pasta Casserole
Ingredients
- 1 large Zucchini, chopped
- 1 onion
- 2 cloves garlic
- 2 tsp. salt
- 1 tsp. white pepper
- 1 tsp. cayenne pepper (adjusted to how spicy you like it)
- ½ tsp. black pepper
- ½ cup white wine
- 28 oz can crushed tomatoes
- Shredded cheese, your preference on amount and type
- 1-2 tbsp. wheat germ
Method
- Begin by slicing onion & garlic. Sweat over medium-low heat in olive oil until they become translucent
- Add chopped Zucchini, salt, and peppers. Allow to cook down over medium heat so Zucchini gives up moisture.
- Add crushed tomatoes, pasta, and wine. Allow to cook until pasta is half done.
- Shred some cheese to top the mixture. Oil a casserole pan and pour the Zucchini mixture into it. Sprinkle some wheat germ on top, then cheese, and some more wheat germ.
- Bake at 400°F for approximately 20 minutes, until the cheese is melted and the filling is bubbly.
Have a good rest of the week!
©The Village Farmhouse | Amy Heck 2012. Please do not steal my images.
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