Thursday, April 29, 2010
We all love mozzarella on pizza but as I have said before fresh mozzarella on vegetables is a wonderful thing. I buy my mozzarella at an Italian market and love it because it is a sweet, delicate cheese with a slight tartness that pairs beautifully with many foods.
It’s a little early for the zucchini explosions from the gardens and farmers markets but it is always easy to find at the grocery store. It’s a great vegetable to serve as fritters, in a salad, with pasta or in a good loaf of bread.
This dish is just zucchini, cheese and a touch of seasonings to flavor it. It’s delicious with meat or fish from the grill and makes a perfect side dish that is a bit different. And now I’m thinking a little crumbled crisp bacon sprinkled on top would be wonderful also!
1 large red onion, chopped
2-3 cloves garlic, minced
1½ pounds zucchini, cut into slices
½ pound fresh mozzarella, shredded
½ teaspoon red pepper flakes
1-2 teaspoons fresh rosemary or thyme, chopped
Preheat oven to 350 degrees.
In a small sauté pan over medium heat, sauté the onion and garlic until wilted and lightly browned.
Place cut zucchini in a mixing bowl.
Add red pepper flakes and rosemary or thyme.
Stir in the warm onion mixture.
Transfer the vegetable mixture to a greased casserole.
Scatter mozzarella cheese over all.
Cover with foil.
Bake until casserole is browned and bubbly slightly around the edges, 45 to 50 minutes, removing foil the last 5-8 minutes of baking.
Love that mozzarella with zucchini!