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.

goodness

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...