Denver Green Chili

Recipe of the Week - 5/5/12 Zucchini Chile Casserole

Zucchini Chile Casserole

I've actually made this in 2 versions - low fat, vegetarian
and uhhh.... the opposite. I like it both ways, so I'm
more likely to try to cut the calories. For the low fat
version, you can reduce the olive oil and leave out the
sausage and the cheese. It is still really good.

If you are not putting cheese in it, you can just make the
entire dish in a large skillet or wok. Just simmer covered
until all vegetables are tender, then serve.

Ingredients:

• 4 cups sliced zucchini
• 2 cups sliced mushrooms
• 2 cups sliced onion
• 2 cups sliced winter squash (Kabocha, Acorn, or Butternut)
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 15 oz can diced tomatoes
  
• 1 green bell pepper, sliced
  
  
• tbsp balsamic vinegar
• tsp salt or to taste
• tsp pepper
  
• cup diced green chiles
• cup chopped cilantro
  
  
  optional:
• 1 lb sausage (I used Jimmy Dean breakfast sausage)
• cups shredded cheese
  

Preparation:

1. Preheat oven to 350 degrees. Saute zucchini, mushrooms,
    onions, squash, and garlicin olive oil over medium heat,
    stirring regulary, for about 10 to 15 minutes or until getting soft.
     
   
2. If using sausage, brown in a separate skillet concurrently.
     

3. Add tomatoes and bell pepper and let simmer for another
   15 minutes.
   

4. Stir in balsamic vinegar, chiles, salt, and pepper, adjusting
    each to taste.
     

5. If using sausage, stir sausage in next. Mix well and pour
    into a 13"x9" baking dish. Bake for 20 minutes.

6. Top with shredded cheese. Bake for about 30 minutes at
    350 degrees and serve.

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: about 8

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Zucchini Chile Casserole

Have a hot week!

Anita

denvergreenchili@gmail.com

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