We are coping. We are making it through zucchini season one casserole at a time, There are worse times, but I want you to know: If you are struggling with Zucchinis- I hear you. I have heard it numerous times ' there is too much zucchini' , " I dont want anymore Zucchini" " what are we going to do with all this zucchini, honey!?", most of these statements have come from my mouth. My soultuion for getting through this time of abundance in Zucchinis is Zucchini Casserole, or as my dad use to call it, Zucchini Terrine. I have since adopted the name " Zuchhini Casserole" from my Mother-in-law, its a bit more clear, maybe others call it that as well, I dont know what you do, but if you do this- I think you are pretty cool.
A layering of zucchini, summer squash and garden tomatoes. Sitting between each layering of summer veg is a layer of bechamel , a topping of mozzarella cheese, and hearty coating of olive oil. As most of us have hopefully figured out, anything is pretty decent with a cozy amount of cheese and olive oil. My dad never added the bechamel, but I am a Gen Z-er, and on that note, I do the most... always. So, Bechamel it is! It is absolutely and acceptingly optional though. My thought was the layering process is similar to a lasagne, and bechamel belongs there and helps with bringing together the layers, as well as giving it a bit of extra richness. It is especially nice in a Zucchini casserole, due to the nature of the vegetables and their high water content- It helps conceal these a bit more leaving just enough juciness but not a messy amount.
Notes
A casserole dish or loaf pan or cast iron works, As long as you are getting enough depth with your vessel to get at least 3 layers altogether
Cut your squash or zucchini as thin as possible, length wise, and make sure each piece is relatively the same for a good even baking
Summer squash or zucchini works, an eggplant is also a great option to add
Garden tomatoes are best -but not required, as I understand not everyone is graced with a giant garden filled with lovely things
Salt and pepper to taste each layer of vegetables
soaking up the lovely juices with a crusty piece if bread IS REQUIRED
Ingredients
2-4 lbs Zucchini or summer squash ( or both) cut length wise into thin strips
3 decent sized tomatoes cut into even slices
olive oil
2 cups shredded mozzarella or thin slices cut from a log ( enough to coat each layer evenly)
1/2 cup bread crumbs
fresh basil for garnishing if available
For the Bechamel
1/2 cup flour
3 tablespoons butter
2 cups milk
1 teaspoon nutmeg
salt and pepper to taste
Serves 4 - 1 1/2-2 hour cook and prep time
Instructions
Prep your veggies
Prep your veggies by cutting your suash and/or zucchini into even sized lengthwise cuts. set aside.
Cut your tomatoes as you would for a sandwhich making sure most of the slices are about the same size. set aside.
Make the Bechamel - DO NOT WALK AWAY FROM THIS
In a small sauce pan on medium/low heat add in your 3 tablespoons of butter and let the butter melt, next add in your flour and stir, youre basically creating a roux here. It’s a roux, not basically. Let the flour and butter slightly brown, about 1 minute. Make sure your heat is not too high.
Once you have your roux and it is slightly browned, add in your milk slowly, a cup at a time. I say a cup at a time because as you add in your milk and your bechamel remains on the heat, it will continue to thicken. You want to continue adding the milk and stirring until you have a thickened sauce similar to a cheese sauce. Once you do and it is no longer lumpy - turn your heat to the lowest setting, add salt, pepper, and nutmeg and set aside while you assemble your first layer of zucchini.
Assemble your casserole
1. Preheat the oven to 325, and pull out your casserol dish or vessel of choice, coat the bottom with a bit of olive oil to prevent any sticking.
2. Add your first layer of squah, do this until you do not see the bottom of the pan, adding pieces where you need. Salt and pepper squash.
Take about a 1/2 cup of bechamel and spoon the bechames ontop of the ucchini creating a thin layer of your sauce. Top with a layer of your tomoatoes, doing the same as the squash, making sure you are civering evenly. Salt and pepper the tomatoes and add a cup of your mozzarella on top, and a little more for good measure.
Repeat your squash layering, salt and pepper, then bechamel layer, then tomatoes, then mozzarella. Ending w a generous amount of mozarella. you may have extra veggies left, you could create another layer if so and you have room in your vessel. It dosent have to be perfect.
Top the finished casserole with bread crumbs, and a good glug of olive oil and place in the oven covered for 30-40 minutes.
Once 30-40 minutes has passed, take the cover off and bake for another 3o ish minutes until the top is bubbly, slightly golden, and your veggies are tender. You can stick a A-fork in it to test.
Let cool for 20 minutes before eating with a crusty piece of bread and maybe a salad.
Enjoy!
Post Bake
Pre Bake
How I ate it :)
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