It’s been a wet and windy winter here in California, and I’m looking forward to the spring so I can start working in my garden again. In Summer 2022, I grew zucchini and tomatoes, partially in hopes of being able to use them to cover some of the recipes in this book that featured those types of veggies. One of those recipes is this one, 13-4: Zucchini and Tomato Casserole.
I was also able to use some of the fresh herbs from my garden for this recipe as well. If you like these types of recipes (and if you have a garden), 4-1: Eggplant, Tomato, and Onion Bake, 13-10: Zucchini Piccata, and 13-3: Vegetable Deep Dish Pie might be worth checking out.
I love that even in a recipe from the dedicated vegetarian chapter, they still include “add meat” as a tip.
Ingredients. Zucchini, basil, thyme, and tomatoes are from my own personal garden. Onions and all the rest are from the market.
This is otherwise known as sweating an onion.
Added in canned tomatoes.
Starting my casserole layers.
Sliced the zucchini and tomatoes.
These were San Marzano tomatoes, hence their long, skinny shape.
Layers upon layers.
Chopped my thyme. I use old cat bowls for herbs, they’re a good size. I don’t have cats anymore, so these are a recycle, not a dual purpose.
Mixture is ready to pour on the casserole.
The silicone mat + pan makes it easier to take the casserole in and out of the oven. Ready to go back in now.
After baking. It’s not quite as picturesque as I’d like it to be.
Does a side shot look better? Maybe? I don’t know. If you like veggies, this is for you.
Grade: C+
