Such a great and simple main course or side dish. Using fresh zucchini really adds to the deliciousness~ :)
This recipe makes a small square casserole that will feed 4 (or 2 depending on how hungry you are)
Here's what I used and as always these ingredients can be substituted with what you like:
2 medium zucchini
Goat cheese
Parmigiano
Package of baby portabello mushrooms, sliced
1 small sweet onion, finely diced
2 garlic cloves, minced
1 half of a pablano pepper, finely diced
Whole tomatoes (I used the last a small jar I froze last year from the garden)
Fresh basil, parsley, rosemary and oregano
2 tablespoons of coconut oil (you can use olive oil or whatever you have)
Fresh bread crumbs
1 tablespoon olive oil
Slice the zucchini lengthwise about 1/4 inch thick, lay flat on towel or paper bag, salt each one
Allow to sit 30 minutes or longer until moisture is drawn out of them.
In the meantime, heat pan and add oil. Add diced onion, garlic, and pablano peppers. Saute 5 minutes until translucent. Slice mushrooms (I like my a little thicker) to your liking and add to pan. Saute another 5 minutes, add salt and pepper to taste.
Add tomatoes and cook about 10 minutes, until sauce starts to thicken.
Thoroughly dry off zucchini. Oil bottom of small square dish. Single layer zucchini in dish. Sprinkle small amount of goat and parm cheese over zucchini. Add sauce, repeat again and end with a layer of zucchini on top.
Mix breach crumbs and olive oil and sprinkle on top. This is optional.
Bake 375 for 25 minutes or until browned and bubbly.
So good. Enjoy. Let me know if you try it!!!
