[Endless long rant about how technology has failed me and everyone is doing everything wrong, omitted.]
I am going to give you a terrific recipe for an overabundance of summer vegetables.
Yes, in late October when no one needs it. Save for later!
This is in a recipe book that my Mom has but I’m going to give you my variation because the recipe was a tad precious and even told you what shape dish to put it in.
Main ingredients are:
1-2 onions, thinly sliced
Tons of zucchini and/or squash that you’re trying to get rid of, thinly sliced. Toss with olive oil and thyme.
Tons of tomatoes that you’re trying to get rid, thinly sliced of OR 14 oz. can of fire-roasted tomatoes
7 oz. can of fire roasted green chiles
Half a loaf of cotija cheese or any cheese that turns your crank, grated or cubed or crumbled.
Cook in large lasagna type pan unless you’re making a small version. Then use small lasagna type pan.
First, saute onions in oil until limp and a little bit brown. Spread in the bottom of your dish.
Next, spread your squash product over the onions.
Next, layer your fresh tomatoes over the top. If you’re using the canned: combine with the green chiles, drain a little bit, and spread over the squash.
Finally, spread the cheese over the top. Bake at 375 for an hour to 75 minutes and let cool for a bit before you serve. I was worried because the cheese got pretty brown but it tasted amazing. Great as leftovers, too. Once you look at the recipe you can think of other variations – the original doesn’t use the green chiles and uses Parmesan. Probably a tough sell on hardcore vegetable haters, but everyone else will at least give it a try.
Sounds like a reason to climb up on a kitchen chair and bring down the 11×15 casserole pan that can feed the world. Bake up one of those, divvy it up into small baking dishes, put ’em in the freezer, and you’ve just solved your next five “what-to-do-for-dinner?” moments. Pick up a baguette and a bottle on the way home and there you goâ€¦