Side Dish Tuesday

I don't want to label this week as the week to pick on Danny, actually I think it is the opposite.  It is the week to give our Danno a helping hand, maybe just ease him back into the kitchen with some easy and amazing dishes so that his other half will just have to cut him some slack.  


So Danno, there you are sitting there contemplating what are you suppose to make?  The pressure is on.  Can you do this two days in a row and still impress McMuscles?  


You know Danny even

though Cargo Boy may ride you on the subject, you should know this, use him as the guinea pig.  Then when all is said and done serve it all up for Gabby in the end, that my friend should be the master plan. This is when Danny can turn and say " I did it by the book".  Of course we could venture McGarrett's response : The book? What book would that be? The Joy of Cooking, Cooking for Dummies, The French Chef?"  Danny just remember, it's all good, and you know better.  


Danny has the main dish down, now we need to maybe work on a side dish, but let's keep it in the Italian theme.  It is simple, tasty and it can make you look good with just a small amount of effort.  This is like a taste of  summer anytime since you can find these ingredients at any local market and you are good to go. So okay so if Steve behaves we might throw him a cooking lesson or two, we will see, at least he will take notice.
   

Tomato Zucchini Casserole

       1 1/2 cups grated Mozzarella                                        2 medium zucchinis, thinly sliced

      1/3 cup grated Parmesan cheese                                  5 plum tomatoes, thinly sliced

       1/2 Tsp. dried oregano                                                  1/4 cup butter

       1/2 Tsp. dried basil                                                       2 Tbsp. onion chopped finely

       2 cloves garlic, minced                                                  3/4 cup bread crumbs

      salt and pepper to taste

1. Preheat oven to 375 degrees F. Lightly butter a 9x9-inch pan.  
2. In a large bowl, combine Mozzarella, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. 
5. Cover loosely with foil, and bake in a preated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.