Grilled Zucchini Casserole
From Veg News -
Whether you've already covered and stored your grill for the chillier months or you're still blazing through late summer vegetable bounty, this recipe is perfect for using all the fresh tomatoes and zucchini that are on hand these days. Simple, savory, and with just a touch of crunch from the breadcrumbs, this dish will warm up the first nights of fall.
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|2 Tablespoonsfresh lemon juice|
|1 Tablespoonchopped fresh basil|
|.5 CupOlive Oil|
|1 PoundZucchini; cut into 1/4-inch rounds|
|1-1/2 PoundsRipe Tomatoes; cut into 1/4-inch rounds|
|1 cupDiced Onions|
|4 ClovesGarlic; minced|
|2 TablespoonsOlive Oil|
|Salt and pepper to taste|
|Fresh chopped basil; for garnish|
Grilled Zucchini Casserole Preparation
1. In a large bowl, combine all marinade ingredients, then add zucchini and tomatoes. Marinade for 20 to 30 minutes. When ready, grill vegetables on grill or under broiler. Set aside.
2. In pan over medium heat, heat olive oil and sauté onion and garlic until soft. Remove from heat and stir in breadcrumbs. Set aside.
3. Preheat oven to 400 degrees and oil a baking dish. Cover the bottom of oiled dish with a layer of grilled zucchini, then a layer of grilled tomatoes and top with breadcrumb mixture. Salt and pepper each layer and repeat again. Bake covered for 15 minutes, uncover, and continue to cook until vegetables are soft and the top has browned, approximately 15 to 20 minutes. Sprinkle on fresh basil before serving.
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