August 22, 2014

Zucchini Bake

Zucchini Bake

Faith Pineo Photo - Zucchini Bake

We know it isn’t zucchini season here in Maine. But we are anticipating its arrival now that the clocks have jumped ahead and seed planting is just around the corner.

You can grow the majority of the items in this dish in your own little plot of land: zucchini and yellow summer squash, onions, tomatoes, garlic, basil and oregano.

You’ll be happy you did when you taste this fabulous dish.

And you may note that we aren’t exactly exact on the amount you need to make this dish. That’s because we make do with what we have when we have it. Or what size dish is available and how many people will be vying for seconds. Or thirds.

Zucchini Bake - the center

Faith Pineo Photo - Zucchini Bake - the center is full of onion and tomato

Zucchini Bake

This recipe is totally up to the maker. Add, subtract, double or halve. Anything goes. If you don’t have fresh tomatoes, no worries. It’s tasty without them.

Drizzle some good olive oil in the bottom of a 9×13 baking dish.

Place in a layer or two of thinly sliced zucchini and/or summer squash.

Add in a layer of thinly sliced onion (yellow or a vidalia’s fine), some tomatoes (used sliced regular tomatoes or halved cherry tomatoes), 2 cloves of garlic, minced and sprinkled around, fresh or dried basil to taste, a sprinkle of dried oregano (it has more flavor than fresh), a good sprinkle of parmesan cheese and a sprinkle of Italian bread crumbs (either your own or for more crunch, Progresso’s panko).

Layer on another generous amount of zucchini/squash, top it with another round of parm and panko, drizzle on a bit more olive oil and bake uncovered at 375 degrees for about an hour or until the top looks nicely brown and crisp.

- Recipe by Faith Pineo