"Thanks for the great zucchini which is amazing in this dish!" With those 11 words a new
chapter unfolds in The McBride Organic Farm canon. Customer recipes are always welcome
and the Tomato Zucchini Casserole from Naomi - a valued customer from Orillia - is the first of
our reader suggested recipes. Send us your favorite recipe using McBride's Organic Farm beef
or produce and we will post it to the recipes section of our website à la Naomi.
Ingredients
2 medium zucchinis (thinly sliced) (use McBride's zucchinis for best results)
5 plum tomatoes (thinly sliced)
1 bunch basil (fresh)
2 cloves garlic (minced)
1 1/2 c mozzarella cheese (grated)
1/3 c parmesan cheese (grated)
1/2 t oregano (dried)
1/4 c butter
2 T onion (finely chopped)
3/4 c bread crumbs (fine)
pepper to taste
Preparation
Preheat the oven to 375 degrees. Lightly butter a 9x9 pan. In a large bowl, combine mozzarella,
parmesan, oregano, and garlic. Season with pepper and set aside.
Arrange half of the zucchini slices in the pan and put generous amount of fresh basil on top.
Sprinkle 1/4 of the cheese mixture on top. Arrange half of the tomatoes on top of this repeating
with the fresh basil and a 1/4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir
in bread crumbs and stir until they have absorbed all of the butter. Sprinkle on top of the
casserole.
Cover loosely with foil and bake for 25 minutes. Remove the foil and cook until the top is crusty
and the vegetables are tender, about 20 more minutes.
This recipe serves 4 and is great with a side of wild rice or quinoa.
Enjoy!