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Zucchini Casserole
From Statesboro Market2Go
<p>A cheesy savory vegetarian casserole that uses farm fresh zucchini and locally produced goat cheeses! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: carlsbadcravings.com (Entered by Ariana Giddens)
Serves: 8
Vegetarian!
Ingredients
3 pounds
Zucchini (cut into 1/4-inch slices)
1/2 tablespoon
Kosher salt
1 cup
Heavy cream
1/2 tablespoon
Cornstarch
1 tablespoon
Chopped fresh chives
2 teaspoons
Minced garlic
1 teaspoon
Dried parsley
1 teaspoon
Onion powder
1/2 teaspoon
Dried thyme
1/2 teaspoon
Dried oregano
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/4 teaspoon
Nutmeg
1/2 cup
Shredded Gruyere cheese
1/2 cup
Sour cream
1/4 cup
Shredded Gruyere cheese
2/3 cup
Shredded mozzarella cheese
1/2 cup
Panko breadcrumbs
1 tablespoon
Butter
1 tablespoon
Olive oil
Step by Step Instructions
- Sprinkle the sliced zucchini with kosher salt and let them sit for 15 minutes. Preheat the oven to 400 degrees and grease a 3.5-quart baking dish.
- Put the heavy cream, cornstarch, chives, garlic, parsley, onion powder, thyme, oregano, and nutmeg into a saucepan and bring the mixture to a simmer. Cook for 3 minutes stirring often. Reduce to low heat, then add the 1/2 cup of Gruyere. Stir until melted, then remove the saucepan from the heat and whisk in the sour cream.
- Wipe off the zucchini slices and put half of them into an even layer in the baking dish. Evenly pour in half of the heavy cream mixture, then top with the remaining zucchinis, followed by the remaining cream mixture.
- Top with 1/4 cup Gruyere cheese, and the shredded mozzarella cheese, cover with foil, then bake for 30 minutes.
- Melt the butter in the olive oil in a skillet over medium heat. Add the breadcrumbs and stir to coat while cooking. Once golden, set the crumbs aside.
- Remove the foil from the casserole, top evenly with the breadcrumbs and let bake for 5 more minutes. Remove the casserole from the oven, let stand for 5 minutes, then serve.