I have a wonderful recipe for a dish that uses zucchini - it is one of our favorites. I just call it
Zucchini and Cheese Casserole
2-3 medium zucchini, cut in 1/4 inch slices
1 small onion, thinly sliced
1 clove garlic, minced
1 TBS vegetable oil or EVOO
4 Roma tomatoes, peeled and chopped
1 roasted poblano chile, peeled and diced (You can use a can of diced green chiles)
pinch of salt
3 eggs, beaten
1 cup cheddar or Monterrey Jack cheese with chiles, shredded
Saute onion and garlic in oil in a skillet until tender. Cook zucchini in small amount of water for about 5 minutes, drain and set aside. (This is an important step - I didn't do it the first version I made and the zucchini never did cook right in the oven.)
Stir in tomatoes, sauteed onion and garlic, chiles and salt, set aside. In a greased 2-qt casserole, layer as follows:
1/2 the zucchini, 1/2 the tomato mixture, 1/2 the beaten eggs, and 1/2 the cheese. Repeat layers. Bake in a preheated 350F oven for 25 minutes. Serves 4.
This is a great vegetarian dish, or serve it as a side dish with chicken or ham. It is so full of nice, bright flavors. And the last time I made it, I took a picture, thinking I might have an occasion to share it with the board: