Wednesday, June 5, 2013

Sciabica Zucchini and Tomato Casserole

When you can, use fresh vegetables at every chance.  I came across these zucchini and knew I had to do something with them.  And then I got my olive oil from Sciabica.  Oh my, this was such perfect timing.  The Sciabica Sevillano Variety Fall Harvest Olive Oil is amazingly rich, both in flavor and aroma.  They say it has undertones of artichoke, so if you wanted to use artichokes in this recipe it would be wonderful.  I chose this casserole so I could actually try out such a decadent oil.  Boy did it stand out, but it also allowed other flavors to shine.

Sciabica Zucchini and Tomato Casserole
by Traci Bump
adapted from a recipe posted on written by Diana Rattray

2 medium zucchini
1 large tomato
1/2 medium onion
1/2 teaspoon salt
1/2 teaspoon dried leaf basil
1/8 teaspoon black pepper
3 Tablespoons Sciabaca Sevillano Variety Fall Harvest Olive Oil
8 ounces shredded Fontina cheese

Preheat oven to 350 degrees.  Grease a 3 quart baking dish.

Clean zucchini and slice into 1/4 inch rounds.  Halve tomatoes and slice into half moons about the same thickness of your zucchini.  Slice onion and the halve the slices.  Place these into a large bowl and add salt, basil, and pepper.   Drizzle with olive oil and toss, making sure each piece has been coated.  Place into baking dish and bake, uncovered, for about 25 minutes.  Top with Fontina cheese and bake for another 10 minutes.  Should just be melted through (I like to keep it just shy of browning on top).   Drizzle with a little more oil and serve.

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