Zucchini Onion Casserole
Here is a great way to use that zucchini bumper crop! Make this zucchini and onion casserole perfect as a side dish or on its own. The success of this dish relies on slicing the zucchini and onions into very thin slices.
Ingredients
- 3 large Vidalia onions, peeled and cut crosswise into very thin slices and separated into rings. (The slicing disk on a food processor is ideal for this)
- 2 medium zucchini, cut crosswise into very thin slices
- 1 1/4 tsp roasted garlic salt
- 3 tbsp fresh thyme leaves
- 3 tbsp fresh minced parsley
- 1 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp coarse black pepper
- 2 cups grated sharp cheddar cheese
- 1/4 cup extra virgin olive oil
Directions
- Preheat oven to 350°F. Brush a 9-inch baking dish with olive oil and set aside.
- Place the onions and zucchini in a large bowl. In a separate bowl combine garlic salt, thyme, parsley, oregano, cayenne pepper and black pepper. Add to onion bowl and toss to coat the onions and zucchini well.
- Place half the mixture evenly in the baking dish and sprinkle with half the cheese and drizzle with half of the olive oil.
- Make a second layer of onion and zucchini and top with remaining cheese and drizzle remaining olive oil over top.
- Cover the casserole with aluminum foil and back for 35 minutes.
- Uncover and bake an additional 10-15 minutes or until the top is golden brown. Serve hot scooped from the casserole dish
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