Zucchini Casserole with Tomatillo Sauce

Recipe Description:

This recipe turns zucchini into a feast. If you have followed our recipe for tomatillo sauce, this dish will go together in a jiffy. Add some leftover cooked meat or poultry and you have a main dish you will be remembered for.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 6

Difficulty: Easy

Recipe Ingredients:

3 pounds young zucchini, washed and sliced in ¼ inch rounds

6 cloves garlic, minced

Olive oil and salt to taste

3-4 cups tomatillo sauce (http://eatnourishing.com/recipe/tomatillo-sauce/)

2 cups shredded jack or mozzarella cheese

Recipe Instructions:

Select young slender zucchini no more than 6 inches long. These young squash will be firm with minimum seed development.

Wash, drain, and slice the zucchini.

Pour enough olive oil into the bottom of a large skillet to generously coat it.

When the oil is hot, add the minced garlic and toss in the oil for about 30 seconds. You want just enough time to get the roasted flavor without burning your garlic.

Add the zucchini with a sprinkle of salt and toss to coat all the zucchini rounds with the garlic oil.

Saute the squash until tender.

Add the tomatillo sauce that you have warmed in a separate pan. Toss well.

Sprinkle the shredded cheese over the top and cover pan until the cheese is melted.

Author: Amanda Rose @ Traditional Foods

I live in the Sequoia National Forest on a five-acre homestead with my husband, two children, and my mother. My mother and I work together on our Traditional Foods website. View all posts by Amanda Rose @ Traditional Foods

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Amanda Rose @ Traditional Foods

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