Tuesday, February 5, 2008

out of the produce box

every other week a glorious box of produce is left at my apt's front desk for me to pick up. this past week zeke brought me a zucchini that led to my next culinary challenge. what the @#$% do i make with a zucchini. i wasn't in the mood for a bread (usually i default to baking), so i googled some recipes. then i remembered that the brother left me extra ricotta cheese (from when we cooked together - think quiche weekend). well, i found a simple zucchini ricotta casserole recipe online and decided to add some ... zing. below you can check out my altered recipe and the fruits of my labors.

classy paper plates, i know

cheesey zucchini bake (hot dish if you hail from MN)

1 large zucchini, shredded
2 eggs, beaten
10oz ricotta cheese
1 cup shredded cheddar cheese
1/2 cup skim milk
solid sprinkling of oregano and salt and pepper

two large portobello mushrooms chopped and sauteed in 2T of olive oil with 1/2 diced white onion & one clove of garlic (these three ingredients are completely optional)

topping: three roma tomatoes sliced thinly, 3 slices of bread, dash of paprika, 1T butter, 1/3 cup shredded parm

shred zucchini and sprinkle with spices. Mix and let sit then press out moisture. Mix eggs, ricotta, cheddar, and milk; stir in zucchini and sauteed mixture. Preheat oven to 375 degrees. Pour mixture into small casserole dish sprayed with cooking spray. Layer tomato slices across the top (and then i sprinkle with additional salt and pepper). Use a food processor to make bread crumbs. Melt butter and mix with crumbs, parm, and paprika. Bake for 35-45 minutes or until center is almost set and top is golden brown. your kitchen (or whole apt in my case) should smell of deliciousness :) cut and serve warm! might be a little watery - depends on how well you pressed the zucchini...

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