In tribute to the BlogHerFood 2009 convention in San Fran (which I am missing here in SoDak), I’m whipping up a late-summer casserole of thin-sliced zukes, tomatoes, sweet red peppers, and shavings of yellow onion.
It’s a pretty simple prep and a lovely dish: oil the casserole with EVOO, then start slicing–grating a bit of Asiago between every few layers–a little salt and pepper, some rubbed-between-the-fingers dried oregano. I started the bottom layer with zukes, as they’re the most stable.
You can use your food processor to make it quick n’ easy, but tomatoes don’t tend to survive that process well and peppers are kind of ungainly to go through the chute, so I just did it all by hand. It’d be worth breaking out (and cleaning) the food processor just for the zukes if I was doing more than one.
Once it was all layered and lovely (I did three layers–could’ve done twice that), I drizzled a bit more EVOO over the top, covered with foil, and am baking at 350 for 30 minutes or so (I turned on the oven when I put it in). Once the timer shouts, I’ll pull it out of the oven, pull off the foil, and heat up the broiler.
The topping will go on then–a mixture of fresh sourdough breadcrumbs, grated cheese (I had to switch to Parmesan–out of Asiago), and a little EVOO and back into the oven it’ll go to brown on top. Yum!