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If you love the simple Mediterranean flavor of tomato, zucchini and oregano you will love this simple and tasty baked side dish.
Make it yourself: https://tinycottagekitchen.com/zucchini-tomato-baked-casserole-with-parmesan-cheese/
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[Music]
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hello and welcome in this video I'm
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going to make a retro recipe and it is a
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simple layered zucchini and tomato
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casserole topped with sour cream and
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parmesan cheese let's get
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cooking so this recipe is from my retro
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1984 McCall's cooking school book
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doesn't that look
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delicious retro or not I think this
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stands the test of time so the first
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step I'm going to preheat my oven and
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also get this pan heated because the
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zucchini will get cooked in a seasoned
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flour before going into the casserole
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pan so let's say I've got my moderate
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heat let's do a six on my electric stove
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and let me see how much olive oil I need
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1/4 cup
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that's going to be just barely enough to
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coat the
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bottom and I'll add more if I need
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it I have some paper toweling on a rack
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you can use a plate and this is what the
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zucchini will go on once it's been
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cooked and then season the flour
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with see Oregan is the only spice used
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in this recipe so it's going to have a
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very Italian flavor which you might
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already guess with the zucchini and the
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tomatoes so I've
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got 1/4 cup of allpurpose flour
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already and then a half teaspoon of
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oregano half teaspoon of salt and some
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black
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pepper so there's a 1 and A2 teaspoons
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of oregano in
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total I'm only going to use half of it
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right now there a
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half half
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salt and the black
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pepper to taste or about an eigh of a
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teaspoon I know just run a fork through
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it to
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combine there's no egg wash it's not
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meant to be breaded it's going to serve
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as a thickener when the casserole is
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baking because they're sour cream and of
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course um both of these vegetables or
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fruits if you want to identify them
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correctly uh they both let off a lot of
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water okay so/ qu inch
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slice and I've already washed these with
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a vegetable brush to get off any kind of
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grit since they lay on the ground and
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grow in the dirt
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on
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and while the zucchini Cooks I'm going
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to slice up the
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tomatoes thin but not too
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thin just a little bit thinner than the
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zucchini slices
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there's my oven
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preheating and these are Roma tomatoes
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I should be enough for my top
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layer and then I'll use these ends
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for uh next time I make
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sauce right now I'm going to mix the
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sour cream topping
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that goes over the layers of vegetables
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but before the parmesan
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shreds so it's one cup of sour
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cream teaspoon of salt
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the remaining teaspoon of
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oregano and some black pepper
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oregano has been a valued Herb in
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cooking for thousands of years
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originating in the Mediterranean region
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its name comes from the Greek words oros
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and ganos meaning joy of the mountains
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reflecting its abundant growth on
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hillsides throughout Greece and Italy
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the ancient Greeks Romans were among the
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first to use oregano not just for its
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robust slightly bitter flavor but also
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for its medicinal properties it was
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believed to Aid digestion and had
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antibacterial qualities leading to its
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use in various
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remedies in Greek cuisine oregano is
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essential for flavoring Meats fish and
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vegetables and it was commonly sprinkled
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on olives and feta cheese the Romans
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spread their love for oregano throughout
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their empire introducing it to Regions
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that would later develop their distinct
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culinary
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Traditions Oregano's popularity
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continued into the Middle Ages where it
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became known for its practical uses in
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preserving food and providing added
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flavor during a time when fresh
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ingredients were not always
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accessible it was not until the 20th
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century that oregano gained widespread
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recognition outside of Europe
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particularly here in the United States
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this change was largely due to the post
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World War II era when American soldiers
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returning from Italy brought back an
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appreciation for Italian cuisine notably
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Pizza oregano often dubbed the pizza
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herb became a staple in Italian American
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Cooking contributing to the boom and
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popularity of dishes such as pasta
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sauces marinades and roasted Meats
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today oregano remains a fundamental Herb
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in various Global Cuisines from
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Mediterranean and Latin American dishes
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to Middle Eastern and Eastern European
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recipes it's versatile earthy flavor
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profile continues to enhance a wide
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range of culinary Creations right so I
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have a casserole dish here and I'm going
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to start layering in my zucchini
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so all of it it's not a single layer
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it's just all of your cook zucchini will
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go into the bottom of the casserole
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dish and then these last few in the pan
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they don't need to be drain because at
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this point they've drank up all the
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oil just going to add a nice extra bit
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of flavor the olive oil with the other
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Italian type
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ingredients anyone Italian is watching
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this let me know are you horrified that
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there's sour cream in this dish or is
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that okay with
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you all right and then the tomatoes get
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layered over now at this point the
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recipe says once you've put in your
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vegetables you can chill this and leave
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this until it's time to do your
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baking so you want to make this
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ahead the night before and have it on a
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week night just throw it in the oven
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with your whatever you're going to have
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with a chicken or fish
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grilled steak burger patties you know
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whatever you like to eat in your
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home okay that's
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good and then the topping is this is
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what you would put on after if you're
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going to chill it just
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cover I have a cover for this I just had
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I don't know where it is but I'm making
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it right now for you
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so put on the sour
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cream I'm sure this will be delicious I
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just can't imagine the
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taste without tasting it first
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just smooth it
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over course this will spread while it's
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cooking there's a lot of liquid in here
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that flour that cooked onto the zucchini
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will really help thicken
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this and then of course the grated
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Parmesan this will give a nice crust and
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added
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flavor I call myself the Dairy Queen I
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love
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Dairy whenever I go to the grocery store
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I usually have five or six items from
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the dairy department whether it's
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cottage cheese
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butter cream cheese
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eggs snacking
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cheese yogurt all I just I love all of
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it okay so this is going to go in the
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oven for about 30 minutes maybe 35
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minutes center rack until everything's
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tender and the top is brown if it starts
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to Brown a little
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early put a cover on it but it needs to
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remain uncovered to let some of that
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moisture come out and the vegetables to
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cook down and intensive y those
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flavors let's see how it tastes
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it's very
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flavorful oregano really
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shines and the zucchini took me so long
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to talk because I chew it's not
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overcooked and mushy it's got a nice
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texture
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still with the Tangy Tomato and the sour
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cream and the cheese it's really
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delicious I would like this with some
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um um pan seared parmesan crusted
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flounder that's my favorite way to make
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it
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let me know if you want me to make that
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on the channel it's really simple but if
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you like flounder or turbet the winter
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flounder that's it's a wonderful way to
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prepare
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it thanks for watching if you enjoy this
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type of video please give it a like and
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I'll put a version of the recipe in a
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link down below
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