Connie's Zucchini Casserole from Episode 17
About the Recipe
Got zucchini? Our recipe for this episode will take care of 8-10 zucchini if you pick them at the right time or 2 zucchini if you let them grow to be the size of baseball bats like Bossy did! This recipe comes from Connie Morrison, and it meets all of our criteria--it's delicious, can be made in one pot, feeds a crowd and keeps well!
Ingredients
8-10 zucchini (normal size, not Bossy's giant baseball bats), cut into large chunks
3 T olive oil
2/3 cup chopped onion
1/4 pound mushrooms (Bossy uses 1 pound), sliced
2/3 cup parmesan cheese: 1/3 mixed into the zucchini and 1/3 sprinkled on top
2- 6 ounce cans tomato paste
1 t salt
1 clove garlic (Bossy uses more, Bootie doesn't use any)
1/8 t pepper (Bossy and Bootie use more)
Directions
Preheat oven to 350.
Heat the oil in a dutch oven. Add the onions and sweat, covered, about 10 minutes. Add zucchini, mushrooms, garlic, salt and pepper and cook on medium high heat until the zucchini is browned. Add the two cans of tomato paste.
Mix in 1/3 cup parmesan with the zucchini and sprinkle the other 1/3 parmesan on top.
Bake in oven, uncovered for 20-30 minutes, until the cheese on top is bubbly.
