Dinner tonight was a zucchini casserole.

  • 1 Yellow and 1 green zucchini, thinly sliced (courgette, for the Europeans)
  • 1 onion, thinly sliced
  • grated Parmesan cheese
  • white cheddar cheese cut into chunks
  • Gouda cheese
  • 1 can of chopped tomatoes
  • 2 large cloves of garlic, chopped
  • salt
  • pepper

Layer thinly sliced zucchini and onions, alternately with Parmesan cheese and cheddar, garlic and chopped tomato in a lidded casserole dish.

Add a little pepper and salt half way down, last layer of cheese and top with Gouda.

Bake at 400 until bubbling.

Remove the lid and broil to make the cheese nice and crispy… Enjoy.

Sorry… didn’t think to photograph it before we started on it!

Dessert was fresh pineapple all the way from Hawai’i, courtesy of Shirin (as was the dashboard hula dancer, below).

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Dashboard hula dancer


  1. July 26, 2010 at 4:00 pm

    That really sounds very good. We have a lot of zucchini right now. I’d put some chopped fresh tarragon in there, though.

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