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Zucchini and tomato casserole with Parmesan topping
873K views
Nov 20, 2024
If you love the simple Mediterranean flavor of tomato, zucchini and oregano you will love this simple and tasty baked side dish. Make it yourself: https://tinycottagekitchen.com/zucchini-tomato-baked-casserole-with-parmesan-cheese/
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[Music]
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hello and welcome in this video I'm
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going to make a retro recipe and it is a
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simple layered zucchini and tomato
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casserole topped with sour cream and
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parmesan cheese let's get
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cooking so this recipe is from my retro
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1984 McCall's cooking school book
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doesn't that look
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delicious retro or not I think this
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stands the test of time so the first
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step I'm going to preheat my oven and
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also get this pan heated because the
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zucchini will get cooked in a seasoned
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flour before going into the casserole
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pan so let's say I've got my moderate
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heat let's do a six on my electric stove
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and let me see how much olive oil I need
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1/4 cup
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that's going to be just barely enough to
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coat the
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bottom and I'll add more if I need
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it I have some paper toweling on a rack
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you can use a plate and this is what the
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zucchini will go on once it's been
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cooked and then season the flour
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with see Oregan is the only spice used
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in this recipe so it's going to have a
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very Italian flavor which you might
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already guess with the zucchini and the
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tomatoes so I've
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got 1/4 cup of allpurpose flour
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already and then a half teaspoon of
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oregano half teaspoon of salt and some
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black
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pepper so there's a 1 and A2 teaspoons
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of oregano in
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total I'm only going to use half of it
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right now there a
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half half
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salt and the black
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pepper to taste or about an eigh of a
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teaspoon I know just run a fork through
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it to
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combine there's no egg wash it's not
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meant to be breaded it's going to serve
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as a thickener when the casserole is
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baking because they're sour cream and of
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course um both of these vegetables or
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fruits if you want to identify them
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correctly uh they both let off a lot of
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water okay so/ qu inch
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slice and I've already washed these with
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a vegetable brush to get off any kind of
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grit since they lay on the ground and
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grow in the dirt
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on
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and while the zucchini Cooks I'm going
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to slice up the
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tomatoes thin but not too
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thin just a little bit thinner than the
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zucchini slices
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there's my oven
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preheating and these are Roma tomatoes
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I should be enough for my top
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layer and then I'll use these ends
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for uh next time I make
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sauce right now I'm going to mix the
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sour cream topping
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that goes over the layers of vegetables
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but before the parmesan
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shreds so it's one cup of sour
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cream teaspoon of salt
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the remaining teaspoon of
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oregano and some black pepper
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oregano has been a valued Herb in
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cooking for thousands of years
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originating in the Mediterranean region
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its name comes from the Greek words oros
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and ganos meaning joy of the mountains
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reflecting its abundant growth on
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hillsides throughout Greece and Italy
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the ancient Greeks Romans were among the
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first to use oregano not just for its
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robust slightly bitter flavor but also
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for its medicinal properties it was
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believed to Aid digestion and had
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antibacterial qualities leading to its
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use in various
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remedies in Greek cuisine oregano is
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essential for flavoring Meats fish and
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vegetables and it was commonly sprinkled
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on olives and feta cheese the Romans
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spread their love for oregano throughout
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their empire introducing it to Regions
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that would later develop their distinct
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culinary
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Traditions Oregano's popularity
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continued into the Middle Ages where it
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became known for its practical uses in
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preserving food and providing added
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flavor during a time when fresh
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ingredients were not always
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accessible it was not until the 20th
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century that oregano gained widespread
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recognition outside of Europe
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particularly here in the United States
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this change was largely due to the post
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World War II era when American soldiers
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returning from Italy brought back an
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appreciation for Italian cuisine notably
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Pizza oregano often dubbed the pizza
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herb became a staple in Italian American
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Cooking contributing to the boom and
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popularity of dishes such as pasta
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sauces marinades and roasted Meats
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today oregano remains a fundamental Herb
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in various Global Cuisines from
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Mediterranean and Latin American dishes
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to Middle Eastern and Eastern European
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recipes it's versatile earthy flavor
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profile continues to enhance a wide
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range of culinary Creations right so I
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have a casserole dish here and I'm going
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to start layering in my zucchini
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so all of it it's not a single layer
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it's just all of your cook zucchini will
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go into the bottom of the casserole
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dish and then these last few in the pan
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they don't need to be drain because at
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this point they've drank up all the
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oil just going to add a nice extra bit
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of flavor the olive oil with the other
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Italian type
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ingredients anyone Italian is watching
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this let me know are you horrified that
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there's sour cream in this dish or is
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that okay with
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you all right and then the tomatoes get
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layered over now at this point the
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recipe says once you've put in your
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vegetables you can chill this and leave
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this until it's time to do your
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baking so you want to make this
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ahead the night before and have it on a
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week night just throw it in the oven
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with your whatever you're going to have
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with a chicken or fish
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grilled steak burger patties you know
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whatever you like to eat in your
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home okay that's
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good and then the topping is this is
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what you would put on after if you're
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going to chill it just
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cover I have a cover for this I just had
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I don't know where it is but I'm making
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it right now for you
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so put on the sour
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cream I'm sure this will be delicious I
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just can't imagine the
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taste without tasting it first
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just smooth it
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over course this will spread while it's
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cooking there's a lot of liquid in here
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that flour that cooked onto the zucchini
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will really help thicken
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this and then of course the grated
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Parmesan this will give a nice crust and
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added
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flavor I call myself the Dairy Queen I
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love
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Dairy whenever I go to the grocery store
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I usually have five or six items from
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the dairy department whether it's
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cottage cheese
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butter cream cheese
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eggs snacking
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cheese yogurt all I just I love all of
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it okay so this is going to go in the
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oven for about 30 minutes maybe 35
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minutes center rack until everything's
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tender and the top is brown if it starts
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to Brown a little
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early put a cover on it but it needs to
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remain uncovered to let some of that
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moisture come out and the vegetables to
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cook down and intensive y those
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flavors let's see how it tastes
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it's very
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flavorful oregano really
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shines and the zucchini took me so long
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to talk because I chew it's not
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overcooked and mushy it's got a nice
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texture
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still with the Tangy Tomato and the sour
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cream and the cheese it's really
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delicious I would like this with some
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um um pan seared parmesan crusted
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flounder that's my favorite way to make
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it
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let me know if you want me to make that
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on the channel it's really simple but if
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you like flounder or turbet the winter
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flounder that's it's a wonderful way to
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prepare
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it thanks for watching if you enjoy this
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type of video please give it a like and
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I'll put a version of the recipe in a
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link down below
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