Summer Zucchini & Tomato Casserole

Zucchini is about to be in overabundance.  I'm okay with that!  There are lots of recipes on Pinterest.  And I have a few go-to goodies up my sleeve!  This is one that I make a lot!  Like several times a week all summer.


I made this one with my best girlie last week.  It's zucchini, butter, tomatoes, cheese, more butter!  You can't go wrong!

A sprinkle of cheese mid-casserole never hurt anyone!

Not very many breadcrumbs!

2 Medium Zucchini
2 Medium Ripe Tomatoes
Butter or margarine
Seasoned Breadcrumbs
2 Cups Shredded Mozzarella Cheese
Salt and Pepper


Using a mandolin, thinly slice the zucchini and layer in a 9 x 9 pan.  Shannon called an audible and had me add a layer of cheese between the zucchini.  When in doubt, add cheese!  Dot the top of the zucchini with butter.  Slice the tomatoes into approximately 1/4" slices and cover the zucchini.  Cover the tomatoes with shredded mozzarella. Sprinkle the breadcrumbs over the cheese.  Not too much, don't want to hide the cheese!  Dot with butter again.  Sprinkle lightly with salt and pepper!

We sorta ate it all before I remembered to take a picture.  Sorry!

Bake at 375*.  The butter and tomato juices will run down through and bubble under the zucchini to make it soft.  Bake for 25 minutes or until the top is golden brown!  Smile!

Gazebo Room Dressing

I love summer!  If I had to pick 2 things that I love most, I'd say baseball and fresh veggies!  And grilling.  I'll have to have 3 things!  Our grill was getting cantankerous after last summer and wasn't working well when we covered her for winter much sooner than I was ready.  But alas, miracles do happen!  I fired her up and she works!  

If you have never had Gazebo Room dressing.  You must.  "Gazebo Room dressing and marinade. Your taste buds will never be the same".  The jingle doesn't lie!  It was invented right here in South Central Pennsylvania and was the house salad dressing of the Gazebo Room Restaurant in Harrisburg Pennsylvania until the owner's sons decided to bottle and sell it!  The website shows that it's available all over the east coast, even as far as Texas.  AND you can order online at www.gazeboroom.com.  I am not receiving any reimbursement or free dressing for this endorsement.  I'm just food obsessed! 

Tonight I tossed a bunch of veggies in the grill pan with some Gazebo Room Greek.  Mushrooms are the best because they absorb the yummy goodness.  I used onions, mushrooms, carrots and green beans!  Cut the mushrooms in half and quarter the carrots (I use real ones, not "baby" carrots).  The thicker the pieces, the longer the carrot will need to cook.  Cut the tips off of the fresh green beans.  Saute for 15 minutes or so over a medium grill until they start to soften up and brown a bit.  I recommend adding the onions a little later or they'll burn.  Like mine did...do as I say, not as I do!

It's also wonderful on chicken!  Thaw and flatten some chicken tenders in a zipper bag.  Then, dump some Gazebo Room Balsamic Vinaigrette (Greek is good too) in there for a few minutes while the grill gets hot.  Grill for just a few minutes on each side.  Easiest meal ever! 

They also sell a Greek Lite version.  I haven't tried it, don't really plan to.  I never said I was a role model!

When my cucumbers come in, watch out!  I'll be living on a salad of cucumber, tomato, basil, feta cheese and Greek dressing!  My mouth is watering just thinking about it!  Oh and it's really good on grilled zucchini.  Had that last night!

Green Bean Casserole

This is my version of Green Bean Casserole!  I'm ashamed to admit that I was grown and married before I ever tasted a Green Bean Casserole.  I wasn't impressed.  I thought it was salty and runny.  Then my brother-in-law's girlfriend Magan made it for a family holiday dinner.  I liked it.  I was inspired!

I compared a few recipes.  I picked the parts of each that I like the most, blah bling blah...and I added cheese. 

Confession:  I can eat half of this recipe in one sitting.  It's a vegetable though, so it's diet food!  My casserole, my rules!

This is serious.  Do not use canned green beans.  I beg you!  There's cheese and there's soy sauce.  Plenty of salt!  You will ruin this deliciousness with salty beans!  None of us needs to retain extra water.  

This ends today's public service announcement!

1 Bag Frozen Green Beans (16 oz steam bag)    

1 Can Cream of Mushroom Soup

¼ Cup Milk

2 Tbsp Lite Soy Sauce

1 - 2 Cups Shredded Monterey Jack or Colby Jack Cheese  

1 Small Can French Fried Onions

Pepper

Preheat oven to 350.  Microwave the bag of frozen green beans according to the instructions on the bag.  If not a steamer bag, it’s okay but the dish will need to bake much longer.  In a 9 x 13 baking dish, mix ¾ of the soup with the milk and enough soy sauce to make it appear a light caramel color.  I'm guessing at the 2 Tablespoons.  I actually shake the soy sauce about 6 to 8 times.  Add the green beans and cheese, mix to combine.  Give a couple of shakes of pepper.  Cover with a layer of French fried onions ~ don't skimp!  Those puppies aren't cheap, so buy the store brand.  They're exactly the same!

Bake for 25-30 minutes, (15 minutes more if the green beans were frozen, even longer if they were fresh), or until green beans are tender.  Increase temperature to 400 until the French fried onions are a golden brown.

Every time I see the broccoli in my freezer, I think that one day I'll dare to make a Broccoli Casserole with this recipe.  If I do, you'll be the first to know!

This is the color of the "dressing".  Like muddy creek water!