Last night's dinner started with a 'what can i do with the rest of this tomato'.. and ended up a very scrumptious veggie casserole dish... i'd picked the rest of my ripe tomatoes the other day and there was one very large and bruised Bull Heart Tomato that i'd put aside and thought i could maybe utilize in a sandwich.. well it was looking a bit 'tired' last night, i'd not a thought to what to make for dinner... hmmm what to do... i love to cook with no plan, just an evolutionary process... i sliced the tomato and had a huge amount, i had a leftover piece of zucchini which i decided should be sliced as well...the leftover beans... a carrot....some peppers.....
hmm the makings of a lasagna...
which is exactly what i made, minus the pasta....
Tomato Zucchini Casserole
1 very large tomato or several medium sized sliced 1/4 inch thick
1 or 2 zucchini sliced 1/4 inch thick
put aside
saute
1 onion and 2 garlic cloves chopped
add
chopped peppers ( i had red and green and one little hot fellow)
hulled scarlet runner beans (actual beans!) and sliced green beans (all leftovers from canning the day before)
1 julienned carrot (made with my new torture device)
1 can of sliced mushrooms (drained)
1 pint of home preserved whole tomatoes
1/2 pint of home preserved tomato sauce
a bunch of fresh basil and oregano (chopped)
simmer until beans are almost cooked
1 lb of grated Mozzarella cheeze
1 lb of sliced cream cheese
1 cup grated parmasean
in a casserole dish put a small amount of sauce and add a layer of zucchini, layer of mozzarella and cream cheese, layer of tomatoes, layer of mozzarella cream cheese, just as you would to make lasagna... ending with a topping of of the 3 cheeses... bake 350 till brown and bubbling
about 3/4 of an hr...
my 'recipe' is approximate.. such is life when you make do... isn't it grand!!!
hmm the makings of a lasagna...
which is exactly what i made, minus the pasta....
Tomato Zucchini Casserole
1 very large tomato or several medium sized sliced 1/4 inch thick
1 or 2 zucchini sliced 1/4 inch thick
put aside
saute
1 onion and 2 garlic cloves chopped
add
chopped peppers ( i had red and green and one little hot fellow)
hulled scarlet runner beans (actual beans!) and sliced green beans (all leftovers from canning the day before)
1 julienned carrot (made with my new torture device)
1 can of sliced mushrooms (drained)
1 pint of home preserved whole tomatoes
1/2 pint of home preserved tomato sauce
a bunch of fresh basil and oregano (chopped)
simmer until beans are almost cooked
1 lb of grated Mozzarella cheeze
1 lb of sliced cream cheese
1 cup grated parmasean
in a casserole dish put a small amount of sauce and add a layer of zucchini, layer of mozzarella and cream cheese, layer of tomatoes, layer of mozzarella cream cheese, just as you would to make lasagna... ending with a topping of of the 3 cheeses... bake 350 till brown and bubbling
about 3/4 of an hr...
my 'recipe' is approximate.. such is life when you make do... isn't it grand!!!
speaking of grand..... a couple of days ago grandbaby (the littlest one) had her 10th birthday
i think the family covered all the bases.. she got a fish tank with 3 fish, beta and 2 goldfish, a couple of hoodies, a 'camo' vest, a bug observation jar, a crystal making kit, an outdoor microscope kit and a couple of computer games for the upcoming wintertime...
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2 comments:
That sounds really good! Sometimes the meals one can make with leftover produce are the very best.
thanks Mr. H... it was good.. had the leftover last night for dinner... wasn't too bad for a second night!
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