Zucchini Casserole

This was a recipe a regular customer at work shared with me. She got it out of a church cookbook. I altered it a bit, but I had to share it because it is incredibly good! Just the smell of the Bacon alone while baking is satisfying. The flavor is perfect!!!

Zucchini Casserole

3 Zucchinis, cut into chunks
1 Medium White Onion
1 cup of Instant Brown Rice (minute rice)
3 Medium Red Tomatoes, sliced
2-3 cups of sliced baby Bella Mushrooms
2 cups of Shredded Cheese (I had Monterey Colby Jack)
12 oz Bacon
dried basil
Parmesan Cheese
Seasoning ( I used Goya all purpose Adobo with Black Pepper in it)

1. Preheat oven @ 375. Spray 9x13 pan with nonstick spray. This is quite easy to assemble. Follow these layers in order.

Zucchini, Rice (uncooked), onions, Tomato slices, Mushrooms, Cheese, Sliced Bacon, Parmesan Cheese and Basil. In between each layer, I seasoned with a slight sprinkling of the adobo.

Then put in oven and back for 1 1/2 hours. Oh my goodness! I can't get over the smell and the taste.

This is a veggie lovers dream. You can switch up with Turkey Bacon, I think some hidden hot peppers would be good, with maybe a smoked gouda cheese, maybe add some couscous or orzo while your at it. I would precook the orzo a bit and add some broth if you do the couscous. The brown rice is perfect! Barley is another grain that is healthy. You can change this up so many ways. I thank Brenda for sharing and giving me an idea off of it. Enjoy!!

Crusted Salmon with Zucchini ribbons and Couscous

This is what I made for dinner tonight. Salmon can get boring with just grilling or searing. I like to flavor beyond Salt & Pepper. I was quite satisfied on how this turned out. Zucchini was light and tasteful with a filling couscous. I finished the Salmon with a wedge of Lime. Love some citrus with seafood. Mmmmm. Last minute dinner idea it was and healthy, clean and quite enjoyable.

Crusted Salmon with Zucchini
ribbons & Couscous

1 box of Whole Wheat Whole Grain Couscous
1 1/2 cups Vegetable Stock
2 tsp Minced Garlic
1 tsp Extra Virgin Olive Oil
Salt to Taste
1 c. Sliced Baby Bella Mushrooms
1/2 Red Bell Pepper Diced

4-4oz. Wild Caught Salmon
Salt to Taste
Cracked Black Pepper
1/4 cup Parmesan Cheese
1/2 cup Bread Crumbs
1 Tbsp Rough chopped Oregano
1/2 tsp Paprika
1 egg

1 Zucchini, sliced length wise
Extra Virgin Olive Oil
1 tsp minced garlic
Salt & Pepper to taste
Parmesan Cheese

1. In saucepan, I heated up Olive Oil added minced garlic, sauteed a bit then added stock. Season stock to liking once boils add Couscous, stir, turn off and cover let stand for 2 minutes and fluff with fork.

2. In pan, saute mushrooms and garlic with little oil salt and pepper. Once mushrooms browned a bit, add peppers and cook for 2 more minutes. Add mixture to couscous and give a toss.

3. In same pan, heat a little oil add garlic, stir for a minute then add Zucchini that has been seasoned with salt and pepper. Cook on both sides for about 1 1/2. Top with Parmesan cheese.

4. Season Salmon with Salt and Pepper. In bowl, add cheese, bread crumbs, seasonings and oregano, give it a stir. Beat one egg in a bowl. Coat flesh side of salmon (if skin is still on bottom side) then dip in crumb mixture. Let set a minute.

5. Meanwhile heat a pan, add oil to cover bottom, then add fish. Cook for about 2-3 min on each side, depending on thickness. Squeeze a bit of lime or lemon before serving.

The crust was good. Love salmon, maybe with some grated lemon zest and fresh parsley. Mmmmm. Enjoy!