I discovered a recipe in my files that was given to me at one of my bridal showers, 32 years ago. I was all of 19 years old. I couldn't wait to try my hand at cooking. Most of my experience in the kitchen at that age, was baking cookies, and helping Mom with prep work in the kitchen. Peeling potatoes, making dinner salads, fudge at Christmas time. As soon we were married, I began to cook. I remember living in our little one bedroom apartment with the teeny tiny kitchen, and I would make dinner every night. I made things like stuffed grape leaves, and pot roasts, and chocolate mousse cake with 7 layers and 16 eggs in it! I worked in restaurants and was always interested in the food industry. I made the classics too that I grew up on. Spaghetti, meatloaf, porcupine balls, lasagna. But I also learned to make bechamel sauce, and things like that. I made my own pie crusts, and baked from scratch, enjoying the process. And looking back, had I known then, that there were places like culinary schools, I would have loved to have gone. This recipe I am sharing with you now, was given to me by a lady I worked with. She was a vegetarian, and somehow it slipped through the cracks until now. You could change it up many different ways. I didn't have all of the things on hand she had written down. So I used what I had. I began by cutting up one large zucchini into 1/4 rounds. Then seasoned it with salt and pepper and garlic, and steamed it until barely tender.
Place into a preheated 350 degree oven and bake until cheese is melted evenly and bubbly. About 12-15 minutes.
Then begin to layer sliced tomatoes, and whatever other kinds of veggies that appeal to you. She had suggested mushrooms, and even cottage cheese. I didn't have any mushrooms, so I layered lots of fresh tomatoes from my garden, and some ripe avocado. Salt and pepper, and then some sunflower seeds and sesame seeds. Topping it off with parmesan. I love parmesan cheese that is broiled on tomatoes!
To go along with this tonight, I made a dish I saw on one of my new favorite blogs http://www.howsweeteats.com/
I think she called this Caprese Egg Cups. I love caprese, and make it often. I had everything I needed for this too. Farm fresh eggs, garden fresh basil, tomatoes, and mozzarella. How can you go wrong?
Here's what you do. Butter your ramekins or other small oven proof dishes.
Do go check out the blog where I found this egg cup recipe. She has a lot of yummy going on there.
Today while at Target I found this new cookbook that my friend Dawn had told me about. I know she is going to host a giveaway soon for a copy of it, but as I was looking at it in the store I loved it so much, I had to get it today. I will let you know when she does so you can enter her giveaway. Here is the book.
Happy Friday! And Bon Appetit!!
1 hour ago