Zucchini, Tomato & Mozzarella Casserole

Zucchini, Tomato and Mozzarella Casserole

This is a super easy, comforting side dish, perfect for all those zucchini and tomatoes over-flowing your garden! I adapted the recipe from Melissa’s Southern Style Kitchen, she used halved zucchini with Gouda cheese, I sliced mine and used Mozzarella. There are endless ways you can make this dish but the spices in the recipe below really hit the spot with me! You could easily add your favorite cooked protein to the layers to create a complete meal, this particular recipe would be great with a spicy Italian sausage.

Zucchini, Tomato & Mozzarella Casserole

Serves 4 as a side dish

Ingredients
  • 2 medium zucchini, sliced length-wise (10-12 slices total)
  • 2 Roma tomatoes thinly sliced (18 slices total)
  • salt
  • 3 Tbsp ghee or butter, melted (olive or avocado oil would be good too)
  • ¼ tsp garlic salt
  • ¼ tsp onion powder
  • ¼ tsp dry Italian seasoning
  • ¼ tsp black pepper or to taste
  • 4 ounces shredded mozzarella cheese
  • ¼ cup gluten free panko breadcrumbs (I used Ian’s)
  • 2 Tbsp grated Parmesan cheese
  • 2 tsp dry basil
Instructions
  1. Pre-heat the oven to 350°F and spray an 8×8 glass dish with cooking spray or lightly grease with butter/oil.
  2. Place the tomato slices on a paper towel and sprinkle lightly with salt. Gently press another paper towel on top and allow to sit while you prepare the rest of the ingredients.
  3. Slice the zucchini lengthwise into ¼” slices to yield 5-6 per zucchini.
  4. Mix 2 Tbsp melted ghee/oil with the garlic salt, onion powder, dry Italian seasoning and black pepper.
  5. Place one layer of zucchini in the bottom of the casserole dish. Brush the tops of the zucchini lightly with the seasoned ghee/oil. Place a layer of tomatoes on top of the zucchini.
  6. Sprinkle with ½ of the mozzarella cheese.
  7. Repeat the layers of zucchini (brushed with seasoned ghee/oil), tomato and remaining mozzarella cheese.
  8. Toss the panko breadcrumbs, dry basil and grated Parmesan cheese with the remaining 1 Tbsp of ghee/oil and sprinkle over the mozzarella cheese, lightly pressing down.
  9. Bake for 30 minutes or until fork tender.
  10. Enjoy!
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Caprese Skewers…Super Easy and Elegant Appetizer

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My family loves to get together for cocktails, appetizers and desserts.  We enjoy sitting around visiting with each other and having little plates of fabulous finger foods…this always leaves room for a yummy cocktail and a decadent dessert without stuffing ourselves silly with a huge meal in between (we have learned this lesson the hard way)!

This appetizer really doesn’t need much explanation.  It is super easy, requires no cooking and looks absolutely beautiful on a plate.  You can make this recipe as big or as small as you’d like, we generally have 5 or 6 different appetizers so we plan one of these per person, this recipe is for 6 skewers.

Caprese Skewers

6 wooden skewers

18 sweet cherry tomatoes

12 small fresh mozzarella balls

2 Tbsp. pesto

12 basil leaves

In a small bowl, toss fresh mozzarella in the pesto and refrigerate for about 30 minutes.

Assemble the skewers by alternating the ingredients…start with a tomato, next a pesto marinated mozzarella ball, then a fresh basil leaf.  Repeat, ending with a cherry tomato.  Trim the ends of the skewers if necessary to fit on your serving dish.

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Our latest appetizer get together with the Caprese Skewers as the beautiful centerpiece!

This recipe is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, Wednesday Extravaganza

Meatless Monday…Eggplant Parmesan.

I eat a pretty strict “Primal Blueprint” diet…no grains, legumes, refined sugar, LOTS of animal protein, healthy fats, nuts, seeds and vegetables with a limited dairy intake…BUT I do enjoy a Meatless Monday on occasion.  Some days just call for lighter fare.  One of the most satisfying and enjoyable vegetarian meals for me is my adapted version of the Eggplant Parmesan recipe from Elana Amsterdam’s Gluten Free Almond Flour Cookbook.  I had a wonderfully enjoyable lunch today with my Dad, this recipe is one of his favorites too!

My Meatless Monday Lunch...YUM!

So, here you go…Enjoy!

Ingredients:
  • 1 1/2 pounds eggplant
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon sea salt
  • 1 cup buttermilk
  • 4 tablespoons coconut oil (or other high heat cooking oil)
  • 3 cups tomato sauce
  • 1-2 cups freshly grated mozzarella cheese (depending on how cheesy you like it!)
  • 1/4 cup freshly grated Parmesan cheese
Preparation:
Preheat the oven to 350°F.Cut the eggplant into 1/4-inch slices. In a medium bowl, combine the almond flour and salt. Dip the eggplant slices in the buttermilk, then coat with the almond flour mixture.

Heat the coconut oil in a large skillet over medium-high heat. Sauté the eggplant for 3 to 5 minutes per side, until golden brown. Transfer the eggplant to a paper towel–lined plate.

Pour 1 cup of the Tomato Sauce into a 13 by 9-inch baking dish. Layer the eggplant over the sauce; cover the eggplant with 1 cup of the sauce and 1 cup of the mozzarella. Place the remaining eggplant over the top, then cover with the remaining sauce and mozzarella.

Bake for 10 to 15 minutes, until the cheese is melted and the edges are bubbling. Remove from the oven and top with grated Parmesan cheese before serving.

Gluten Free Eggplant Parmesan

 

This recipe is shared at:

Slightly Indulgent Tuesday

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