Eat your vegtables :0 I can not describe how much I love this cassarole! I think it has a lot to do with the fact that zuchini is my favorite vegtable! Calabasitas means zichini in spanish and this dish is not only easy to make but it is so delicious!
What you will need:
8 by 8-inch casserole dish.
1 table spoon of olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes, chopped and seeded
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes, chopped and seeded
1 cup chopped red bell peppers
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped rosemary
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated monterrey jack cheese
1/4 cup grated Parmesan
Salt and freshly ground black pepper
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated monterrey jack cheese
1/4 cup grated Parmesan
In a large heavy bottomed saute pan over medium heat add olive oil. Saute onion, bell peppers and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add rosemary, and flour ( the flour is used because the veggies will release liquid, the flour will serve as a paste) . Make sure to mix the flour well, you do not want any clumps in this meal. Season with salt and pepper. Add mixture to the buttered casserole dish.
Preheat oven at 375
In a medium size bowl, add eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.
1 comment:
cant wait to try this out!
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