Friday, August 15, 2008

Garden Bounty or as Beyonce would say Bountyliscious!

Mmmmmm we're still harvesting the goodness, below is some freaking awesome tomatoes we have going on at Casa de Dirkey.
I think I've said before I'm totally digging on this whole gardening thing! I love having the freshest best tasting veggies at my hand for dinner. I don't know if I've divulged this yet, but I'm kind of a veggie snob (shocker I know). I will not buy canned veggies and it causes great pain to buy frozen veggies but I will do it (rarely).
One of my favorite things that I've been making this summer has been Zucchini Parm. Mmm just typing it makes me drool...

Here's the recipe:
3-4 good size Zucchini's
Olive Oil
Diced Tomatoes (preferably fresh)
2 white onions
7-8 cloves of garlic
Lots of spices (parsley, basil, oregano, etc)

I slice the Zuch's up into disks then lay out a layer of them in a Lasagna Pan. I then will spread 2-3 crushed garlic cloves over them and sprinkle with olive oil. Then I'll put a thin layer of diced tomatoes, diced onions, spices and cheese on. I repeat this all 3-4 times and bake at 350 for about an hour or until Zucchini is tender when you pierce with a fork. You might want to cover with aluminum foil until the last ten minutes of cooking time so your cheese on top doesn't get too brown.

Seriously-SO GOOD!


Em said...

Beautiful 'maters!!! Oh, and I can't wait to try the zucchini parm recipe. I'm not a fan of eggplant, so I never have eggplant parm but this seems like a great alternative! Thanks!

mama k said...


thanks for the meat-free recipe!

Trace said...

Totally impressed! Happy birthday Schmoop! I hope you guys have a fantastic time in CT!