I Got Press! And Zucchini Casserole!
Happy Friday! I have a bajillion things to do this weekend (like recipe creation and testing for my next book!) but I wanted to let you know about this really nice article that came out last week in CultureMap Austin.
And I don’t want to say that the reason author Leah Moss was so kind to me was because I made her some picadillo tacos, but… I’m sure it didn’t hurt. *wink
This weekend I’ve got a family potluck dinner to attend as well. I think I’ll bring Zucchini Casserole. Here’s how I make it.
- 4 zucchini (smallish ones, about 6″long) – about 1 pound
- 1/2 cup diced onion
- 1 cup diced tomato (1-2 tomatoes)
- 1/2 teaspoon dried mint or oregano
- 3 tablespoons of butter or olive oil
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup of crumbled feta or ricotta salata or cotija cheese
- Optional: 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Slice the squash into rounds about 1/3″ thick.
- Drop into boiling water and blanch for one minute, then drain. Alternatively, microwave in a covered dish with a few tablespoons of water for 3-4 minutes until softened, then drain.
- Layer in a 2 quart casserole or an 8×8″ square pan: half the squash, half the onion and tomato, sprinkle with half the salt and pepper and the herb of your choosing.
- Dot with half of the butter (meaning, dice the butter and put little bits of it all over) or drizzle with half the oil.
- Repeat layers.
- Sprinkle cheese over the top.
- Bake about 20 minutes until heated through and melty.*
- If you want a crispy top, sprinkle the nuts over it now and put it back in the oven about 10 minutes.
*Alternatively you could microwave it, uncovered, about 10 minutes.