Zucchini, mushrooms, tomato puree, and cheese – it’s a winning combination. This looked worth trying. I don’t know whose recipe this was, the recipe, like most, was in my mom’s handwriting, but she usually put a name on top. I have some guesses, I remember eating this (and not because my mom ever actually made it), but I can’t remember where I ate it.
But, I couldn’t help myself, I bought fresh cremini mushrooms and sautéed them. I also happened to have crispy onions available, so I swapped out the breadcrumbs for the onions. The result was quite tasty, we all enjoyed it. My photo isn’t the best here, I forgot to take it before serving, and…I had to put it in the oven while I picked up my son at track and field practice (winter training), so I would have taken it out about 5 minutes earlier if I was home. The top was a little crispier than I planned, but the inside was still moist and juicy.
Now, the BIG QUESTION: Will I make it again? Although it was very tasty, I probably will not.
It was a good side dish, but I tend to prefer incorporating my vegetables into one main dish. For instance, I would put zucchini, mushrooms, tomatoes and onions in a Persian polo, incorporate chickpeas, lentils, or another protein and have a complete meal. In fact, that will be how I update this casserole – Zucchini Casserole Polo. Stay tuned, I see this in my future.