Cheesy Zucchini Casserole
Zucchini and tomato together are an unbeatable combination. Throw in some cheese and garlic and you've got a winner!
1 1/2 lbs of zucchini, trimmed and thinly sliced
3 tablespoons of butter
1 onion, peeled and chopped
1 clove of garlic peeled and crushed
14 oz can of peeled tomatoes, drained and chopped
1/4 cup wholewheat flour
1 1/4 cup of milk
1 tablespoon of natural yoghurt
1 1/2 cups cheese grated
1 cup wholewheat breadcrumbs
Blanch the zucchini in boiling water for 2 minutes and drain. Melt half the butter in a pan and cook the onion and garlic for about 5 minutes or until soft. Add tomatoes and simmer for an additional 5 minutes.
In another pot, blend the remaining butter, flour and milk and heat. Whisk constantly until the sauce thickens. Cook for an additional 2 minutes then add the yoghurt and 1 cup of the cheese. Blend well.
Using a greased, casserole dish, layer one third of the zucchini, cover with half of the tomato mixture and half of the sauce. Continue to layer until you have a top layer of the last of the zucchini.
Mix the breadcrumbs with the remaining cheese and sprinkle over the top of the zucchini. Bake in a moderate oven (350F, 180C) for 40 minutes.
This dish can double as a winter warmer or a barbeque addition. Very nice indeed...