Name: Zucchini Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Ingredients: 1 tbs olive oil; 1 kg zucchini large peeled sliced; 800 g canned whole tomatoes peeled; 1 tbs parsley chopped; 2 garlic clove crushed; 1 carrot grated small; 1 onion grated; 1/4 tsp oregano; 1/4 tsp thyme; 1/4 tsp dried rosemary; 1 tsp vegetable salt; 1 bay leaf; 1/2 cup parmesan cheese; 1/2 cup tahini; 1 cup toasted sesame seeds; 125 g romano cheese thinly sliced

by abrarose Last updated on 07/09/2019

A delicious way to use up oversized zucchini from the garden. - abrarose

Ingredients

1 tbs olive oil
1 kg zucchini large peeled sliced
800 g canned whole tomatoes peeled
1 tbs parsley chopped
2 garlic clove crushed
1 carrot grated small
1 onion grated
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp dried rosemary
1 tsp vegetable salt
1 bay leaf
1/2 cup parmesan cheese
1/2 cup tahini
1 cup toasted sesame seeds
125 g romano cheese thinly sliced

Method

Step 1

Preheat oven to 200C. Prepare a 25 cm square casserole dish or similiar by greasing with melted butter.
Step 2

Add olive oil and zucchini to a frypan and saute lightly on both sides. Remove from pan to a plate.
Step 3

Add tomatoes, parsley, garlic, carrot, onion and herbs to pan and simmer for 15 minutes. Remove bayleaf.
Step 4

Add parmesan, tahini or peanut butter and sesame seeds to tomato and mix well.
Step 5

Line bottom of casserole dish with a layer of zucchini.
Step 6

Cover zucchini with half the tomatoes and half the romano cheese slices.
Step 7

Place remainder of zucchini on top, pour over remaining tomatoes and layer with remaining romano cheese.
Step 8

Bake for 40 minutes or until zucchini is tender and cheese is well browned.