Nan Nan's Zucchini Casserole
Servings: 6
Ingredients
- 2 zucchini
- 1 onion
- 2 medium tomatoes ( or sub 14.5 oz. can of Muir Glen Organic Diced Tomatoes)
- 10-12 ounces cheese (pepper jack, havarti, or another melty cheese)
- 1/3 loaf sourdough bread (crusts removed, torn into bite-sized chunks)
- 1/4 cup half-and-half
Instructions
- Preheat the oven - Preheat the oven to 350°.
- Chop the veg and soak the bread - Chop the onions and zucchini into a rather chunky dice. Dice the tomatoes, reserving the juice. Soak the bread in 1/4 cup half-and-half.
- Shred the cheese and gently toss the ingredients - Shred the cheese on a box grater. In a large bowl, add the onion, zucchini, tomatoes and juice, the grated cheese, and the bread, tossing gently to combine. Salt and pepper generously.
- Bake the casserole - Pour the mixture into a greased baking dish and pat down gently. You don't want it to be perfectly flat - you want pieces of bread to peak out and caramelize. Cover with aluminum foil and bake for one hour. Remove the foil, increase the temperature to 400°, and bake for 5-10 minutes longer, until the tips of the bread are brown and crunchy. Let rest for 20 minutes or so.