So, it’s finally happened. A vegetable has found a way to invade my life.
Notice I didn’t say my kitchen or my fridge, but my life. Literally. It’s made its way into my laundry room. I know folding clothes on top of a pile of zucchini might sound odd to some but it has now become a way of life in my household.
Need a screwdriver? Out in the garage next to the gigantic pile of oversized zucchini. Carrots? Who needs them when you have refrigerator drawers filled with zucchini?
Okay, I guess I should explain where all of this zucchini might be coming from. My father has a green thumb. A large green thumb. A green thumb so big he’s got four garden beds at home and also keeps it green down at the community garden.
I know, impressive. And it really is a great thing because his green thumb provides a continuous bounty of vegetables, herbs and berries. And, of course, zucchini.
But, an abundance of zucchini can lead to an abundance of zucchini-filled meals. And loaves of zucchini bread. And zucchini noodles. And zucchini grilled, roasted or fried. You get the idea.
I don’t think there is a way you couldn’t cook zucchini.
The search for novel recipes and creative ways to cook zucchini has become a new challenge in our kitchen. This recipe I’ve provided for you today combines all of your invasive garden favorites into an easy to prepare meal. It’s perfect for hot summer days as a refreshing main course, or to serve alongside a plethora of grilled meats.
Garden Vegetable Bake
Serves 6
Ingredients:
2 Vidalia onions, sliced into 1/4 in thick slices
3 yellow squash, sliced into 1/4 in. thick slices
4 vine ripe tomatoes, sliced into 1/4 in. thick slices
3 zucchini, sliced into 1/4 in. thick slices
16 ounces fresh mozzarella cheese, sliced into 1/4 in. thick slices
1/4 C extra virgin olive oil
2 tablespoons balsamic vinegar
2 tsp garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
Salt and pepper
Preheat the oven to 375 degrees. In an 8×8 baking pan shingle the sliced vegetables and the mozzarella cheese. Drizzle the oil and the vinegar over the top. Then sprinkle the dried herbs and garlic powder over the top. Sprinkle about a teaspoon of salt and a good amount of fresh ground black pepper over all. Bake in the oven for approximately 30 minutes or until the vegetables are to desired tenderness. Remove from oven and serve immediately.
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Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
