Turn everyone you know into a crispy zucchini casserole fanatic. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Flip zucchini halfway through. Wash zucchini and trim ends. In a large skillet over medium heat heat 3 tablespoons oil.
In a bowl combine the onion mixture rice eggs spices 1 2 tablespoon of olive oil and half the parmesan. Raise heat and continue cooking until lightly browned. Sprinkle with the remaining parmesan. Season with cracked black pepper. Roast tomatoes for 10 minutes and zucchini for 20.
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Toss and turn for 5 to 6 minutes until the zucchini is almost tender. Sprinkle with 1 2 teaspoon salt and a few grinds of black pepper. In a large frying pan cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Coarsely grate and place in a large bowl. Bake in upper third of oven until set and golden brown about 20 minutes.
Cut in half lengthwise then grate and place in a large bowl. Season with salt and pepper. It s not worth the messy effort for the tomatoes. Cook onions until translucent 8 10 minutes. Cut in half lengthwise then grate and place in a large bowl.
Cook onions until translucent 8 10 minutes. Toss and turn for 5 to 6 minutes until the zucchini is almost tender. Spread half the rice mixture in the bottom of the casserole cover with half the zucchini spread the remaining rice on top then the rest of the zucchini finish with the tomato slices. In a bowl combine the onion mixture rice eggs spices 1 2 tablespoon of olive oil and half the parmesan. Stir together cooked onion mixture cooked rice eggs thyme cup cheese and 1 tablespoon oil.
It s not worth the messy effort for the tomatoes. Turn everyone you know into a crispy zucchini casserole fanatic.
