I have a sort of love affair with vegetables. Every time I visit home or my parents visit me, instead of the normal baked goods/home cooked meal swap that takes place, my mom gives me vegetables. It’s how we roll.
When my dad came to visit last weekend he brought up a slew of vegetables from the Amish including seven zucchini/squash. I sautéed some up to eat with eggs for breakfast, I made zucchini bread and then I decided to use a few more in some sort of vegetable bake.
That was pretty much as far as my thinking went, “some sort of vegetable bake”. I sliced up 2-3 zucchini and squash and 2 tomatoes my mom had brought me and alternated them in rows along the bottom of a small glass dish. In-between each layer I sprinkled in some garlic powder, pepper, parsley, and oregano.
By the time I filled up the dish I realized I should probably try and make this a bit more substantial and sliced up some cheese and soaked cubed pieces of sourdough bread to throw on top.
After about thirty minutes in the oven at 375 [with foil on top] it was perfect. I put it under the broiler for a few minutes as well so I could get the cheese a little bit more crispy. I love me some crispy cheese…
Zucchini Bake, yields 2 large or 3 small servings
3 zucchini/squash, sliced
2 tomatoes, sliced
4oz pepper jack cheese, sliced
1 slice sourdough bread, cubed
1 egg, beaten
Use the following spices to your preference:
Garlic Salt, Parsley, Oregano, Pepper, Crushed red pepper flakes
Preheat the oven to 375˚. Make one layer of the zucchini along the bottom of a 4 cup glass dish followed by a layer of tomato. Sprinkle on herbs/spices of your choice then repeat until the dish is full. Soak the sourdough in the beaten egg, making sure each cube is entirely covered. Pour the egg/bread mixture evenly along the top of the vegetables and top with a layer of cheese. Loosely fit aluminum foil overtop the dish and place in oven for 30 minutes. Enjoy!
P.S.- Here’s a trippy little music video for you: