zucchini & potato casserole

iVillage Member
Registered: 05-03-2005
zucchini & potato casserole
Thu, 06-14-2007 - 7:50am

I am going to have to try this soon!

4 medium zucchini
3 medium new potatoes
¼ cup minced parsley
4 or 5 large fresh basil leaves, minced
2 garlic cloves, minced
4 Tbsp butter
1 cup Vermont cheddar cheese, grated
1 cup fresh bread crumbs
Freshly ground black pepper
1 Tbsp olive oil

Preheat oven to 350º.

Wash zucchini and slice 1/8" thick. Peel and slice potatoes as thin as possible. (The Mandoline 2000 is excellent for this task.) Mash herbs and garlic to a paste. Butter a 1-½ to 2 quart casserole. Make a layer of zucchini slices, sprinkle with some cheese, bread crumbs, dots of butter and a little of the garlic herb mixture; add a little salt and pepper. Make a layer of sliced potatoes and sprinkle with cheese, bread crumbs, garlic herb mixture, salt and pepper. Continue in alternating layers until all is used up, ending with the last of crumbs, cheese and butter. Sprinkle with about 3 Tbsp water and dribble olive oil over the top. Cover and bake for 1-½ hours. Remove cover after one hour and 10 minutes so the top browns.

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