Zucchini Casserole
Serves: 4-6
Ingredients:
3 pounds young zucchini, washed and sliced in ¼ inch rounds
6 cloves garlic, minced
Olive oil and salt to taste
3-4 cups tomatillo sauce
2 cups shredded jack or mozzarella cheese
Directions:
Select young slender zucchini no more than 6 inches long. These young squash will be firm with minimum seed development. This means that as they cook they hold their shape. And, because there is a minimum of water in the squash, it is possible to get that fine roasted flavor that makes zucchini a star.
Wash, drain, and slice the zucchini.
Pour enough olive oil into the bottom of a large skillet to generously coat it.
When the oil is hot, add the minced garlic and toss in the oil for about 30 seconds. You want just enough time to get the roasted flavor without burning your garlic.
Add the zucchini with a sprinkle of salt and toss to coat all the zucchini rounds with the garlic oil.
Saute the squash until tender. I like it to brown just a little.
Add the tomatillo sauce that you have warmed in a separate pan. Toss well.
Sprinkle the shredded cheese over the top and cover pan until the cheese is melted.
Variations:
Between step 6 and 7 add some cooked chicken or leftover cooked ground beef.
Serve with a generous dollop of salsa fresca on top.
Tomatillo Sauce Ingredients
1 1/2 pounds tomatillos
1 large green bell pepper cut in quarters
1 large onion cut in quarters
1 bunch cilantro
2-4 cloves garlic depending on your love for garlic
Tomatillo Sauce Directions:
Husk and wash the tomatillos
Place all ingredients in a saucepan
Pour in about a pint of water and cover with a tight-fitting lid
Cook until all ingredients are soft, about 20-30 minutes
Drain off the liquid
Run the cooked veggies through a food processor
For salsa, add some minced hot pepper and minced fresh cilantro. Be bold in playing with this. Different peppers, green onions, fresh garlic – add things you generally like in your salsa. Green salsa traditionally has green ingredients, but you do not need to be limited.
Add one cup of crushed hulled pumpkin seed to three cups of sauce. Pour over a large skilled of fried zucchini. Toss well and cover with grated Colby jack cheese. Melt the cheese and enjoy.