Zucchini casserole

link to original recipe http://www.yummly.com/recipe/Eggplant-And-Zucchini-Casserole-Allrecipes, which I tried to follow, but you know how way leads on to way…not sure you could mess it up, even if you omitted the beef. It had the warm, salty comfort of a church supper casserole, but without the cream of mushroom soup 😉

Everyone liked this, so I will pass it along, plus anytime I only dirty a large skillet and a casserole dish, it’s a bit of OK: 

  • 2 cups water

    veggies, ready to layer

    veggies, ready to layer!

  • 4 Tb butter
  • 8 oz stuffing mix ?
  • 1 lb ground Beltie beef
  • 2 Stillman’s zucchini diced
  • small Stillman’s onion chopped
  • 2 Stillman’s eggplant chopped (I used 2 white ones)
  • 1 Stillman’s tomato chopped
  • 1 tsp dried thyme
  • 2 cups shredded colby or chedddar
  • Trader Joe’s S & P to taste (just kidding, is it funny yet?)

In a microwavable bowl, mix water and butter (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork. The stuffing thing didn’t work out that well for me – it seemed mushy, still fine, but I think bread crumbs on top would have been better. Still, everyone liked it 🙂

Fry ground beef in large skillet until browned and set aside.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. I am sure I added some garlic powder as an after thought. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

the first beef, cheese, and veggie layers

Layer vegetables, meat, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

Bake for 30 to 40 minutes.

I layered everything twice, ending with cheese.

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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0 Responses to Zucchini casserole

  1. alex in brookline says:

    2 simple salads that I could eat every day:

    Corn and Arugala:
    Boil the corn for 2 minutes (or use last night’s leftover corn). Slice it off the cob when cool enough to handle. (You can also use it raw. Yum!)
    Wash the Arugala and cut off the bottoms of the stems and roots.
    Toss the Arugala with salt, pepper and olive oil. Let it sit for a bit if you like it a bit wilted. It’s yummy the next day, too.

    Watermelon and Feta (surprising, but incredibly delicious)
    Wash some lettuce (butter lettuce or Romaine are my favorites for this salad).
    Cut some watermelon into bite sized chunks and put on top of the lettuce.
    Break up some really good Feta cheese (Valbresso is my favorite) on top.
    Sprinkle salt, pepper and olive oil over the top and serve.
    What could be simpler?

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