Baked Zucchini Casserole with Italian Cheese Crust

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This side dish is unbelievably tasty and smells wonderfully delicious right out of the oven! It is incredibly easy to make, and compliments almost any entrée.

Serves 8

6 Medium Zucchini
2 Cloves of Garlic
1 28 oz can of Peeled and Chopped Italian Tomatoes*
2 Tbspns Olive Oil
1 1/2 – 2 Cups Grated Pecorino Romano Cheese**
1/2 Tsp of kosher salt
Pepper to taste

Preheat oven to 350°F

Slice and quarter zucchini into approximately 1 inch size pieces. Reserve in a large mixing bowl.
Cut garlic into a small dice.
Grease a 9x13-baking dish with cooking spray or olive oil.

Heat a large skillet on medium high and add the olive oil. When the oil is hot but not smoking, add the garlic.
Sauté garlic until golden and immediately add the chopped tomatoes.
Add the salt and pepper.
Cook tomatoes until they begin to break down and soften (10 minutes). Remove from heat.

To assemble:
Combine the chopped zucchini with the tomatoes and turn out into the baking dish.
Spread the cheese over the top making sure the layer is approximately a 1/2” thick.

Bake in the oven for 30 - 40 minutes or until the cheese crust is golden and bubbly.

Serve immediately.

*You can use Parmesan, Asiago or Romano Cheese or a combination of any three.

** You can substitute a can of Stewed Tomatoes and skip the tomato cooking process.

Courtesy of Lynne Scott



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