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.

Ingredients

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

Directions

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.

13 Comments

Randy on August 19, 2011 at 9:21 am

Now I know what I’m having for lunch! That is one of the most beautiful looking dishes I’ve seen. And a whole lot healthier than the Sonoran hot dog I was going to make.

Reply
- Hilah on August 19, 2011 at 12:41 pm
  
  Please please tell me you’ll have it WITH the hotdog??
  
  Reply
  - Randy on August 19, 2011 at 3:07 pm
    
    What general part of Austin do you live in? I need to know what direction to bow towards in my new daily ritual of giving thanks to the Goddess of Grub. This is FANTASTIC! First, I had difficulty waiting that extra 10 minutes for the nutty version because the aroma was so wonderful, and then I had one hell of time not eating the whole thing for lunch. I went for full crunch and topped mine with walnuts, used Mexican oregano for the herb, cotija for the cheese and olive oil for the fat. It’s going to be a frequent side dish for any sort of a Mediterranean meal. What do you think of adding a diced chili for making it as a Mexican side?
    
    I will try it out as a side dish for the Sonoran hot dogs tonight!
    
    Reply
  - Randy on August 21, 2011 at 10:38 pm
    
    I originally tweeted this so as to give Robb Walsh credit for the Sonoran hot dog. After fighting with Yfrog and Twitter over mangled links, I forgot about posting a link here. I apologize for having to take the picture of reheated zucchini casserole. Once again the photo sucks because of the flash from my point and shoot camera. http://yfrog.com/h7ja36j
    
    Reply
    - Hilah on August 22, 2011 at 9:00 am
      
      It still looks good to me! Thanks for sharing, Randy!
      
      Reply
Randy on August 19, 2011 at 9:30 am

Hey, where’d you get dried mint? I’ve never seen it before. It wouldn’t work in a mojito, but I’ve lost track of how many times I could have used dried mint.

Speaking of mojitos, one of the most annoying imbalances in the universe is the frequency with which mint and rum are not both present at the same time in my home.

Reply
- Hilah on August 19, 2011 at 12:43 pm
  
  Look in the bulk herb section of the grocery store. That’s where I’ve gotten it. Yeah, doesn’t work in a mojito or a julep but it does the trick in lots of Middle Eastern/Greek recipes.
  
  I never have fresh mint, unless I pay an outrageous price for it at the store. I can not seem to keep it alive. 🙁
  
  Reply
VictoriaO on August 19, 2011 at 9:53 am

Looks delicious!! I’m making this recipe today! I have all the ingredients already! woot!

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- Hilah on August 19, 2011 at 12:41 pm
  
  Yay!!! I thought this would be a good one for this time of year sInce zucchini and summer squash are EVERYWHERE! Enjoy!
  
  Reply
Jan on August 19, 2011 at 11:23 am

*Note to self* Never look at these pages when it’s getting close to suppertime… 🙂

Reply
- Hilah on August 19, 2011 at 12:39 pm
  
  Or maybe it’s the PERFECT time to come look! 😉
  
  Reply
Bev Weidner on August 20, 2011 at 9:05 am

Ge.nius.

I need to sit down.

Reply
- Hilah on August 20, 2011 at 10:19 am
  
  They call me the Einstein of Vegetables.
  
  Reply