This old-fashioned zucchini casserole is incredibly simple and fast to throw together. The ingredients are few, but the flavor is bold. The oregano, tomato sauce, and mozzarella cheese give it an Italian flair. It makes a great side dish for just about any type of meat or poultry entree.
Zucchini is also known as summer squash and green Italian squash in the United States, while in Europe, they are courgettes. Prime time for zucchini is late summer/early fall, and many home gardeners find themselves wth a prolific harvest. Although technically a fruit, zucchini is considered a vegetable and used accordingly.
The ideal size for zucchini is about 6 inches long, with a 1-1/2- to 2-inch diameter. The skin should be slightly prickly and shiny, with the stem end attached. Forego any with damage spots and those that feel soft, as they are past their prime. Summer squash should be stored in a plastic bag in the crisper drawer of the refrigerator and used within four to five days.
Zucchini Casserole Recipe
2 Tablespoons butter
4 medium zucchini, sliced 1/4-inch thick
1 large onion, thinly sliced
1 teaspoon onion salt
1/4 teaspoon dried oregano
1 can (8 ounces) tomato sauce
1 cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Melt the butter and sauté the zucchini and onion until tender. Add the onion salt, oregano, and tomato sauce.
Pour the mixture into a 1-1/2-quart shallow casserole dish. Top with the mozzarella cheese.
Bake for 30 minutes.
Yield: 6 servings
Recipe Source: Submitted by Susan Miller (Nashville, Tennessee) from her Noonie, Linda Parker (Morehead, Kentucky) in: “At My Grandmother’s Knee: Recipes & Memories Handed Down By Women of the South” by Faye Porter and Bryan Curtis (Thomas Nelson)
Reprinted with express written permission.