A recipe for a hearty vegetarian casserole of sweet potatoes, zucchini, tomatoes and covered in cheddar, that works as both a main or side dish.
Ingredients:
- 1 to 2 tsp shortening
- 1/2 tsp minced garlic (bottled)
- 1/2 a white (sweet) onion
- 1 small to med zucchini (depends on size of baking dish)
- I large yam (sweet potato)
- 2 large Roma tomatoes, firm
- 1 tsp dried thyme
- pepper (to taste)
- reduced fat shredded cheddar cheese
Directions:
- Preheat oven to 400 degrees.
- Grease the bottom and sides of baking dish(s) with the shortning. I used two small dishes approx. 4×6 inches)
- Sprinkle the minced garlic and rub around the bottom of the dishes.
- Thinly slice the onion, zucchini, sweet potato and tomatoes in half moon shaped slices.
- Place the slices in an alternating pattern down the length of the dish(s), straight side down, until all the veggies are used.
- Sprinkle generously with pepper and thyme. (tip: do not use salt as this will make the tomatoes and zucchini drain moisture into dish. Salt can be added after cooking if necessary.)
- Sprinkle a portion of the cheddar cheese over the top of the veggies.
- Cover the dish(s) tightly with foil and bake for approximately 20 minutes.
- Remove the foil, top with remaining cheese and bake uncovered for another 15 to 20 minutes or until the cheese is bubbly.
Line up sliced veggies in greased pan, straight cut side to the bottom. If you have extra slices left after lining up the veggies in the baking dish, slide extras down the sides and fill dish completely.
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