A Work in Progress

Italian Veggie Casserole

{ 02:08, Tuesday, February 6, 2007 } { Posted in Recipes } { 0 comments } { Link }

So... in my quest for post-baby weight loss I am trying to eat as few carbs as possible. We are, of course eating full fat traditional foods such as whole milk yogurt, whole milk (non-homogenized), full fat cheese, organic butter, cheese, bacon, cream, and all other delicious fatty things that are good for you. So... fat + vegetables = yummy and healthy. Go wild with this recipe.

2 green peppers
1 package of cremini mushrooms, sliced
1 zucchini
1 large onion
8 cloves of garlic
2 cans of crushed tomatoes
dried oregano
dried basil
8 oz. mozzarella cheese
parmesan cheese

Saute peppers, mushrooms, zucchini and onions in olive oil. Mince garlic. Add half of that to the vegetables and half of that to the crushed tomatoes. Add a little bit of dried herbs to both the vegetables and the tomatoes. Butter or oil medium sized casserole dish. Layer half of the vegetables into the bottom of casserole, followed by half of the tomatoes and half of the cheese. Repeat with remaining ingredients. Bake at 375 for 30-45 minutes or until it is nice and bubbly and the cheese is nice and brown on top.

Oh man this is good. In our house we have a saying "there's no such thing as too much garlic." If you do not hold to that saying in your house you may want to leave out a few garlic cloves. I am convinced that you could throw any vegetable that you loathe into this dish and it would be fantastic. In fact come spring I may sneak in a little bit of asparagus - my arch nemisis in the vegetable world. Try it, you'll like it!

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