On Monday are friends Tim and Fanny (FOH) came over for dinner. I learned how to make a Zucchini Casserole when I lived in Chile. The recipe has changed and adapted to this Veggie Casserole/Fritta. I make it pretty often because I generally hate leftovers, but this reheats really well. It's not really thatttt healthy, but it tastes healthy. I don't take exact measurements in terms of the cheese and bread crumbs, but this is my best estimate.
- 10 small zucchinis
- 2 carrots
- 1 medium sized onion
- 1 red pepper
- 1 green pepper
- 1 cup of bread crumbs
- 6 eggs
- 1/4 cup of milk
- 2 cups of mozzarella cheese
- splash of olive oil
- 1/2 cup of shredded parmesano
Chop all the vegetables to taste. I've made it with bigger pieces, and I've put them all in the food processor too. I prefer somewhere in between. I like the vegetables to still be discernible but not so big that any one bite would be overwhelmed by any single vegetable.
ha. i don't know why i thought it would be a good idea to take pictures pre-chopping. I'm still getting the hang of this 🙂 :
Then I put a splash of olive oil in a large frying pan and add in all the veggies. If your pan isn't big enough, you may have to saute the vegetables in batches.
oops. forgot to take pictures of the next step. Once the veggies are soft and cooked through. Turn heat off and let them sit.
In a large bowl mix six eggs, milk, 1 cup of cheese, and bread crumbs. Then add in the vegetables and mix thoroughly.
Pour mixture into a pan (I use a rectangular one), pour other cup of mozarella on the top and put into the oven to bake at 350 degrees:
Bake for ~45 minutes. I just keep an eyes out until it's golden brown on top.
Then I pull the casserole out and spread the shredded parmesano on top.
I also made a blueberry pie, but it failed miserably. . . soooo I'll save that recipe until I can figure out how to make it right. 🙂