Lemony Zucchini Casserole with Oregano Pistou

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I’ve been buried in zucchini this week. And not just any variety of zucchini – an enormous and prolific type that calls for more effort than I’m ready to put forth in its preparation. First, I made a zucchini bread that was just OK, but a little sweet (I’ll try my hand at that again). Admittedly, I don’t care much for zucchini, or summer squash for that matter. I’d be fine if zucchini wasn’t in our garden, much less such a prominent character.

In spirit of waste-not-want not, I attempted a zucchini-centered meal the other night. Inspired by an ingredient I do love, the lemon, I adapted Heidi Swason’s Summer Squash Gratin  into a satisfying and healthier version of a traditional squash casserole.

Do you have any good ideas about what to do with a zucchini? I’d love to hear them. 

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LEMONY ZUCCHINI CASSEROLE with OREGANO PISTOU

1.5 lbs of thin sliced zucchini (with peel on)

2 T lemon juice

Zest 1 lemon

1 16-oz can diced tomatoes

1/2 c. Torn day old bread

1/2 cup shredded parmesan cheese (or other shredded cheese of your liking)

4 T extra virgin olive oil

1/4 cup fresh oregano

Salt and pepper to taste

Preheat oven to 350*

Prepare a 9″x13″ dish

  • First, make bread crumbs by covering torn bread in olive oil and baking for ~20 minutes
  • In a bowl, mix zucchini, lemon zest, tomato sauce, 1/2 T olive oil, and a dash of salt and pepper
  • To make pistou: In a food processor, puree lemon juice, fresh oregano, and remaining olive oil. Salt and pepper to taste.
  • Layer 1/2 of zucchini mixture at the bottom of a 9″x13″ baking dish
  • Top with 1/2 of the shredded cheese and drizzle with 1/2 of the oregano pistou. Repeat layering, topping final layer with the homemade breadcrumbs.
  • Bake for 50 minutes until cheese is melted and golden, and zucchini is soft but not soggy.

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One thought on “Lemony Zucchini Casserole with Oregano Pistou

  1. I have a good recipe for zucchini boats:
    Halve your zucchini, blanch quickly, and scoop out the seeds.In food processor or blender, place enough fresh(cut off the cob)corn to fill. Add grated sharp cheddar cheese and a bit of milk. Process”minimally”, and pour corn mixture into hollowed out zucchinis.Arrange in baking dish that you’ve sprayed w/ olive oil or cooking spray.Spoon(I know this sounds nuts)the bottled spaghetti sauce of your choice over zucchini boats, and top w/ more sharp cheddar shreds. Bake at 350*F till zucchinis are cooked through, and corn mixture is hot and bubbly. Yum!

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