Really good! I used an 8x8 glass pan. I had to cook it an extra 20 minutes to get the zucchini cooked through. I used grated smoked gruyere cheese in addition to the parmesan. When Nick put it back in for the additional 20 minutes, he added Mexican cheese on top, which was really good. I also sprinkled some granulated garlic on top of the vegetables. Will definitely make again. Only complaint was that the bottom was kind of watery from the zucchini, but it still tasted good.
Low Oxalate Vegetable Casserole {Tiella!}
Ingredients
- 1 jar Squash sauce homemade or in store bought (if in a hurry)
- 2 small zucchini, thinly sliced
- 1 bag frozen Cauliflower florets, diced
- 1/2 cup Grated Parmesan cheese (or parm substitute)
- 1 small diced onion
- 1 small diced red pepper
- Sea Salt to taste
Instructions
- I use either a smaller rectangle 7 X 11 " glass baking dish or an eight inch square glass dish.
- A 13 X 9 baking dish can be used to serve a larger crowd, but the ingredients need to be increased by 25 percent(ish.) This is a very flexible dish and can be tweaked with quantity or vegetable; all work!
- Spray the glass dish with avocado oil.
- Add one layer of sliced zucchini or sliced zucchini and squash.
- Add the onions and peppers and cauliflower florets on top of the zucchini layer.
- Pour the squash sauce over the vegetables, sprinkle with parmesan and flaxmeal.
- Cheese alert! I am very generous with the cheese and liberally sprinkle the cheese on each layer so I use 1/2 cup in total. A 1/4 cup of cheese after the zucchini layer and then on top of all the vegetables before the crunchy topping is added.
- The layered vegetable casserole is now ready for the oven.
- Bake at 350 degrees for approximately 50 minutes. Zucchini and squash bake quicker than the cauliflower so check the dish for doneness by inserting a fork into the vegetables. The vegetables should be fork tender.
- If additional cooking time is necessary, cover the dish with foil so it won't get too brown.. I baked the dish another 20 minutes.
- Give the vegetables another fork test for tenderness. I prefer softer vegetables, but if a firmer vegetable is preferred then baking for 50 minutes total works well.
Other Low Oxalate Vegetables To Use
Another reason I love this recipe is the flexibility. You can use either zucchini as a base or 1/2 zucchini and 1/2 squash. Then add the next layer of vegetables with low oxalate veggie of your choice.
Broccoli works (1/2 cup is moderate oxalate)
Peas.
Water chestnut or mushrooms.
In my opinion the cheese is the key and doesn’t everything taste better with cheese!
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