Welcome to my first recipe post. I thought it would supplement the DIY part of the blog nicely. You know do a DIY project, drink some wine, make dinner, drink some wine, go back to your DIY project and finish with some wine. What?? I like wine! and my husband makes it so I have to support him by drinking it, right?!? Concentrate Amy. Back to the recipe. Ok, so if have you a garden like I do, it’s probably bursting with more tomatoes, basil, zucchini’s and onions than you know what to do with, therefore I am sharing one of my favorite summer go to recipes.
Ingredients: (Veggies were freshly picked from my very own garden) 5 Ripe Roma Tomatoes 3 Small/Medium Zucchini’s (Green Squash) 3 Small/Medium Yellow Heirloom Tomatoes 1 Medium Yellow Onion I Bunch Fresh Basil (about 6 or 7 leaves depending on how much you like) 3-4 Sprigs Fresh Thyme 1/2 Cup Shredded Parmesan Cheese 1/4 Cup Olive Oil 1/3 Cup Panko Bread Crumbs 1. GET VEGGIES: So run out to your cute little garden and pick what you need, if you don’t have it, go buy it.
2.Cut your veggies: Dice your tomatoes. Cut the onion in half and then into small thin slices. Cut the zucchini into 1/4 inch slices and then cut those in half.
3. Sautee those cut veggies (the first 4 ingredients) over medium high heat on the stove for 5 minutes to cook off some of the juice from the tomatoes and to soften the veggies.
4. Put the lightly cooked veggies into a medium sized baking dish. Mix in half of the parmesan cheese (about 1/4 cup), the panko bread crumbs, the olive oil and the thyme. P.S- here is how I get the little thyme leaves off of the stem easily. Take the stem right side up and use your nail to slide down the stem gently. The leaves will pop right off 🙂
5. Cover your dish and place it in the oven at 350 degrees for 20 minutes. (I was making chicken sausage with this dinner too.)
6. While your food is in the oven baking, this is a good time to A. pour a glass of some fine Riesling and B. cut your basil leaves to garnish the dish with. So pick of your leaves and stack them on top of each other, roll them up, and then slice them into basil confetti 🙂
7. When 20 minutes is up, uncover your dish and add the rest of the parmesan cheese to the top of the dish and bake it for 5 more minutes to get a nice gooey cheesy topping.
8. Take it out of the oven and let it cool for a few minutes, if you can wait that long, my husband said “it’s smells freakin’ awesome!!”, and then plate that sucker up and eat the heck out of it.
And with the sausage!!!
MMMMMMMMMMMMM!!!! So good, so easy, so healthy and I know you want to leave right now and make it. The fresh thyme and basil really make this dish amazing. Please let me know what you think if you make this. I know you will like as much as my family does. Kid approved too!!