It is hard to believe that October is so soon upon us.  Where did the summer go?  Canadian Thanksgiving is just around the corner too. I am hoping with tomorrow's Farmer's Market to get a few more tomatoes and red peppers....then it will be the start of all the lovely root vegetables.  Time sure seems to move fast, especially when you don't notice it and suddenly you realize a new season has arrived!
1 medium zucchini, shredded, then wring out the excess liquid using a clean tea towel
3 Tblsp. finely minced sweet red pepper
1/2 an onion, shredded
2 minced garlic cloves
2 tomatoes, sliced about 1/4 inch thickness
salt and pepper
1/4 cup of minced fresh cilantro
1 cup of grated cheddar cheese
3 Tblsp. Gluten Free Breadcrumbs
Preheat the oven to 350 degrees.  In a glass pie plate or other baking dish, layer in the shredded zucchini evenly.  Top with grated onion, and minced red pepper.
Top with the sliced tomatoes, and season with salt and pepper.  Distribute the cilantro throughout, and sprinkle with the grated cheese, and lastly, the bread crumbs.
Cover with tinfoil and bake for 30 minutes, then remove the tinfoil and bake another 15 minutes.

We had this dish with my Chili Cheese Meatloaf, or it would also taste grate with ginger marinated chicken.  This dish would work well with any Mexican flavors.

Ina Gawne


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September 30, 2011