After last weekend’s party, and all that wonderful food we had, I couldn’t wait to whip up some light summer vegetable dishes.
My idea of comfort food is casseroles, especially veggie mixtures in a creamy or cheesy sauce. Hmmmmmm, that doesn’t sound very light does it?
This zucchini dish was heaven and it was basically put together by odds and ends on hand. It actually started out as Vidalia Onion Dip… Don’t ask!
Cook some bacon and reserve the drippings
Use the drippings to saute an onion and a garlic clove, and then add zucchini
and some leftover roasted corn, cut off the cob
beat 2 eggs
Get out some cheese~
Now, I must confess, I am a Parmesan and a pimento cheese SNOB, but this Pawley’s Island SC version, called Palmetto Cheese, is most delicious and it is an acceptable substitute for homemade. I found this at Costco. This shredded Italian mix by Sargento is also acceptable in a pinch~ and I was feeling pinched!
Mix it all together
season with salt and pepper and bake
Dreamy, hot and cheesy! I feel comforted now, do you?
Okay, let’s try this again…
Grill some sliced zucchini, yellow squash, eggplant and peppers
Toss the chopped grilled veggies with some yellow cherry tomatoes and prepared pearl couscous in a large bowl
Drizzle with a little of your favorite balsamic vinaigrette and
Dig in! I was trying to be a little healthier with this dish, but it’s stellar with some diced fresh mozzarella….just FYI...This salad will keep for several days in the refrigerator. It would be great to pack in a jar for lunch on the go or for a picnic.
Cheesy Zucchini, Corn & Bacon Casserole
Ingredients
- 2 medium zucchini, washed, halved and sliced into moons
- 2 ears fresh corn, cut from the cob
- 2-4 slices bacon cooked
- 1 medium sweet onion, diced
- 2 eggs
- 1 clove garlic, minced
- 1/3 cup pimiento cheese or palmetto cheese or grated cheddar
- 2 oz grated Italian Blend or shredded Parmesan cheese
- salt & pepper to taste
Instructions
- Cook bacon and reserve drippings.
- Saute onion and until transparent in drippings.
- Add garlic and zucchini and cook until zucchini is soft and tender.
- Mix in corn, bacon, cheeses and season with salt and pepper. Stir to combine
- Turn into a deep baking dish.
- Beat eggs and pour over mixture in casserole. Stir to combine
- Casserole can be covered and refrigerated at this point for baking later in the day if desired.
- Bake at 350 for 30-40 minutes or until set.
- Makes 4 large or 6 small servings
GRILLED VEGETABLE & COUSCOUS SALAD
Ingredients
- 1 medium eggplant sliced
- 1 medium zucchini sliced vertically into 1/4 inch slices
- 1 large yellow squash sliced verticlly into 1/4 inch slices
- sweet peppers cut into large pieces
- 1/2 pint cherry tomatoes
- 2 cups prepared pearl couscous
Instructions
- Brush vegetables with olive oil and grill until done.
- Mix in sliced cherry tomatoes and prepared couscous.
- Toss with balsamic vinaigrette to taste. Season.
- Serve immediately or refrigerate for several days. Makes 4-6 servings
Notes
