It's been far too long since I have actually used a cookbook. And there is no good reason for it! I love all of the Gooseberry Patch cookbooks and this one had just been collecting dust. Well, not any more! I was searching for a recipe that was off the beaten path, and I stumbled upon this one. It's not often that I make meatless meals, but this one looked to interesting to pass up.
10 zucchini sliced
2 c. shredded mozz cheese
7 oz. can diced green chilis
2 c. shredded ched chesse
3/4 c. biscuit baking mix
1/2 c. milk
grated Parm cheese
Lightly oil a 13"x9" baking dish and layer as follows: 1/3 of the zucchini slices, mozz cheese, chilies, 1/3 zucchini slices, ched cheese, remaining zucchini. - The only change that I made here was to split the chilies and use them on both layers. And if you have more on hand, use it! It won't be too spicy, I promise. Oh, and I didn't use all of my zucchini. I was just sick of cutting them....
Combine biscuit baking mix, milk, and egg. Spread over top of casserole. - Ummm.... I don't think this was enough. But then again, maybe was supposed to be super thin and not cover the entire thing? Either way, I didn't see the point of it. Feel free to skip this step.
|Before biscuit mix. Look at those killer slices!|
Sprinkle with Parm cheese and bake at 350 degrees for one hour until golden. Serves 6 to 8. - After adding four cups of cheese, I decided that that was enough cheese for one meal and decided to cut the Parm. (Does anyone else love to abbreviate their cheeses?)
This seemed like a great comfort food. I think it would freeze well too! Just freeze before you bake! Andrew gave this dish a 7 out of 10. I would go with 7.5 because it worked great as lunch leftovers. Enjoy!