It’s no secret that Zucchini is one of my favorite vegetables! You can go several ways in preparing them always ending up with a good result. Especially grilled they tend to get some superb hearty yet mild sweet flavour! Most of the time I keep it simple by salting them +-15 min. before grilling. This way flavours fully develop. This time I chose a different approach for this Parmesan zucchini casserole.
Parmesan Zucchini Casserole:
I found my inspiration for this recipe @Kalyn’s Kitchen. It’s been a year since I read her easy cheesy zucchini bake recipe. Meanwhile we’ve been eating our zucchini like this every once in a while. I still prefer my zucchini pure but since we’ve been eating huge amounts of zucchini some variation is welcome. Moreover this Parmesan Zucchini Casserole is a great sidedish after all.
I tried to stick to the original recipe as much as possible. Yet I had no fresh basil left so I decided to replace it by dried provencal herbs. To compensate the lack of fresh herbs I decided to use some fresh garlic. Finally I added some freshness with lemon juice to give it just that little extra soury punch that brings everything together. Unfortunately I forgot to take some pictures on the BBQ action… I hope you forgive me. If not… Blame me I can take it (I guess).
Conclusion: this is a Parmesan Zucchini Casserole is really worth trying. It combines well with most BBQ recipes. You can try the whole meal package we did last weekend with Ricotta stuffed potatoes (recipe will follow soon) and Herb Crusted Salmon. But take a look around at the other recipes on the blog. You might find out some other interesting combinations or maybe you have some ideas yourself? I’m looking forward on reading about your ideas so I hope you take a moment to comment
Ingredients
- 1 green and 1 yellow zucchini
- 2 cloves of garlic
- 50 gr. Finely grated Parmesan cheese
- 50 gr. Ground Gruyère cheese
- 1 tbsp. olive oil
- Lime juice at taste
- Pepper and salt
- 2 Thinly sliced spring onions
- 1 tbsp. Provencal herbs
Instructions
Prepare your BBQ at 180°C indirect fire.
Cut the zucchini in slices and put them in an ovenproof baking dish.
Add the provencal herbs, sliced spring onions, crushed garlic, Parmesan cheese, pepper, salt and lime juice to the zucchini.
Mix the ingredients thoroughly after you added some oil. Make sure each slice of zucchini is covered.
Put the casserole in the BBQ for +- a half hour.
Open up your BBQ and you’ll see some delicious zucchini by now. You can taste one but it’s not over. Spread the ground gruyère cheese over the zucchini and close the lid for another 15m. The Casserole is ready when the zucchini have a nice parmesan crust.
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Bedankt Tim! Moest ik kunnen werken van 8 to 17u en geen diploma’s en zo voor de gezondheidsdienst en zo moeten voorleggen zou ik dat wel zien zitten :p Helaas is de wetgeving er niet op aan het verbeteren :p
I’m kind of ambivalent when it comes to zucchini, I have to admit, but put cheese on it (or just about anything) and I’m in. I am interested, though, about your idea of salting the zucchini 15 mintues before cooking it. I’ll bet that does intensify the flavor, and I think that might make me more of a zucchini fan.
Yeah you should try! It works even better on eggplant