Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, August 29, 2012

Zucchini Casserole

I found this recipe on the internet and made some minor "tweaks" to it.  Quite yummy.  A great side dish to our big Italian meal served a few weeks ago.  This was the "Il Secondi" course served with Chicken Saltimbocca.  Very tasty and wonderful accompaniment with the chicken.


3 – 4 large zucchini, sliced lengthwise into ¼” slices
1 Tbsp olive oil
½ of a white onion, finely chopped
3 cloves garlic
Large can (approx 28 oz) of whole tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
Pinch of red pepper flakes, use more or less depending upon your taste for spicy
Salt and pepper
Italian Bread Crumbs (I used Progresso)
1 cup Italian cheese mixture (packaged, or a mix including, for example, Mozzarella, Parmesan, provolone)


Heat oven to 400° F.

Heat the oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant. Cut tomatoes in 3 to 5 pieces, and add, along with the herbs and spices.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally. This should take about 15 to 20 minutes.

Meanwhile, cut the zucchini into slices approximately ¼ inch thick. Take the largest slices and line the bottom of a 9 X 9" or 8 X 8" pan.  (Note, I cut the zucchini lengthwise) Sprinkle some breadcrumbs over the zucchini.

Spread about ¼ of the tomato mixture on the zucchini (don't even try to spread evenly; it won't work), followed by ¼ cup of the cheese.

Continue layering. Sprinkle some bread crumbs in between the zucchini layers to help absorb the liquid, as the zucchini will create quite a bit.  It should come out to four layers, but if it only makes three, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375 F. Bake for about 20 more minutes, or until cheese is golden brown.

Allow to cool for a bit before serving.  I found this to be better served the second day, and warmed up each serving in the microwave.

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