August 05, 2017
Main Dish, Casseroles, Side Dishes,
Dairy, Cheese, Vegetables, Greek, Budget-Friendly, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Summer, Sunday Dinner, Winter, Oven Bake, Stove Top, Vegetarian, Zucchini, Kosher Dairy more
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"This is such a delicious way to use up your Zucchini.
I made this many years back using cheddar cheese and we loved it, (as a matter of a fact it took our resident Zucchini hater a while to work out it was his most detested vegetable .....so he pushed it aside after he found out).
To vary the dish you can add thinly sliced tomatoes to each layer, but I remember this recipe not needing the added extra.
This is a Rumanian recipe which came from a very old cookbook given to me by my wonderful mother.
NOTE: More or less butter, cheese, crumbs or parsley may be used according to your taste."
Preheat oven to 180C or 350f.
Wash and trim the zucchini, still leaving them whole.
Put in a pan with water to cover, add salt and cook over a medium to moderate heat until just tender ~ remove & drain.
Cool and cut the zucchini lengthwise into halves.
Generously rub a casserole dish with butter & sprinkle the butter with breadcrumbs.
Place a layer of the zucchini, cut side up, on the bottom of the dish & sprinkle with grated cheese, dot generously with butter then sprinkle with parsley and salt and pepper, repeating this procedure until all the zucchini have been used.
Cover and top the layers with grated cheese and then breadcrumbs and bake in over for 30 minutes.
Serve with either one of the creams.
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