7 August 2011
My zucchinis casserole
I love Iranian cuisine. We know how to turn eggplants to the most delicious dishes, how to combine pomegranate paste with walnut to create some of the most toothsome meals, but let’s face it. When it comes to zucchinis, we are hopeless or at least my mom only knows one dish with zucchinis which I am not particularly a fan of. I made this over the weekend and it turned out great. I made up the recipe but looked up couple of recipes at simply recipes for inspiration.
• 3 zucchinis (sliced)
• 3 eggs
• 1 small onion (finely chopped)
• 1 cup cheddar cheese
• 1/4 teaspoon any hot chili sauce or chili peppers
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 tablespoon dry rosemary
• 1/2 tablespoon dry bay leaves
• 1 cups cubed day-old bread (from about 2 slices or a baguette)
• 1 tablespoon Olive oil
• 1 tablespoon melted butter
Preheat oven to 350°F. In a large bowl beat the eggs. Add all other ingredients except the bread, ½ cheese, and butter. Then mix everything to combine well.
Coat the bottom and the walls of your casserole dish with a layer of butter. Add the remaining of the butter to your mixture. Now add the bread. If your bread is not dry, toast it slightly before adding that to the mixture. Combine everything and pour into the casserole dish. Cover with the remaining of the cheese.
Place in the middle rack of the oven. Bake for 30 minutes or until the top is golden and crispy at 350°F. There should not be any liquid left at the bottom of the dish when you remove it from the oven.
Makes 3-4 portions. Enjoy!