Cornmeal Isn't Zucchini Is It?

Hi there, Diamond Glamour Girls;

There are so many old fashion recipes with cornmeal. Many a mom has used this ingredient, especially if they were born during the depression era with money being far between.  Your parents may have a few recipes.  I wish I could say this was an original one but I can't. Many of the other recipes I have posted are.

                                           

   

Ingredients:

1/2 chopped fresh basil

2 garlic cloves

3/4 teaspoon salt

1/4 teaspoon pepper

4 cups sliced zucchini (about 1 lbs) (1/4 inch)

1 medium onions, halved, thinly sliced

2 cups cherry, tomatoes, halved thinly sliced

2 tablespoons extra-virgin olive oil, divided

1/2 cup shredded Parmesan cheese

1/4 cup Cornmeal

1. Heat oven to 375 F. Spray 6 - cup glass or ceramic gratin dish with cooking spray. Combine basil and garlic in small bowl. Combine salt and pepper in small cup.

2. Layer one-third each of the zucchini, onion and tomatoes in dish; sprinkle with one-third of the basil mixture and one-third of the sal mixture. Drizzle with 1 teaspoon of the oil. Repeat layers twice.

3. Combine cheese and cornmeal in small bowl until blended. With fork, stir in remaining 1 teablespoon oil until moisteened. Sprinkle over gratin.

4.  Bake 40-45 minutes or until zucchini is tender.

Here is the one thing people don't tell you is some people just like their vegetables to have a little cruch to it.  You have to decided how cooked you like your vegetables and adjust the cooking time accordingly.  I have also used the ingridents with carrotts and other squash vegetables.  Bon Apetite

Thank you to Cooking Club for recipe.