That Baked Zucchini Thing
February 9, 2009 
Kendra: "Honey, what should I name that baked zucchini thing we like?"
Kaz: "That Baked Zucchini Thing."
And so it is done. I was hoping for a slightly more romantic name because this is Valentine's Day weekend. And while you might be going out for a fancy dinner with your sweetie, you might be saving the dough for gas and groceries and shoes for your kid. So I wanted to offer up a really beautiful, simple, and elegant meal that will make even a stay-at-home dinner really special for you and your Valentine.
That Baked Zucchini Thing
- one shallot or one quarter of an onion, finely minced
- one clove of garlic finely minced
- one small can or half a large can of really good crushed tomatoes (San Marzano if you can)
- a couple glugs of heavy cream (maybe three tablespoons)
- two zucchini, sliced fairly thin
- extra virgin olive oil
- 1/2 cup of grated Parmesan (this is NOT the place for the green can, people)
- 1/3 cup of grated mozzarella (maybe get a slab of the good stuff from your deli counter and grate it yourself)
Before I get into the instructions, allow me to be a bit bold. Cook this together. You want to know why? Cooking as a couple is way more of an aphrodisiac than eating figs and oysters (which have been medically proven to do nothing by the way). I'm just saying...
First, make the sauce. It's a creamy tomato sauce that's so simple and absolutely divine. And I don't throw this word around a lot, but I think it's pretty sexy, too. I mean, look at it!
In a small saucepan, gently saute the chopped shallots or onions over low heat in a good tablespoon of extra virgin olive oil and a pinch of salt for about two minutes. (If you're worried about finely chopping onions and garlic, you can pulse them in a food processor for this job. Just don't do it so much they become juicy... that's bad for business in the breath department.)
Next, add the garlic for another minute and maybe a pinch of red pepper flake if you like your men sauce a little spicy. Stir in the tomatoes, and season with a couple of pinches of salt and a crack of black pepper. If you're using good tomatoes, you won't need to do much; you could eat those puppies out of the can with a spoon. After the tomatoes simmer for a minute or two, pour in a bit of heavy cream until the sauce becomes a rich pink color. Taste it, season a little more if you need to, take it off the heat, and set it aside.
While the sauce is cooking, you can slice the zucchini. Just use a sharp knife and take your time. Or if you have a mandolin or a food processor with a slicing attachment, feel free to use those, too.
Now you just layer. You know about layering, right? Maybe you can have those for dessert... although they're not the sexiest. Maybe this would be better? Okay, moving on.
In individual baking dishes (or just one small casserole if that's what you have), start with a little oil just so nothing sticks to the bottom. Then layer zucchini (drizzled with olive oil and sprinkled with salt and pepper on each layer), sauce, and Parmesan cheese.
Keep going until you hit the top of the dish or you're out of food - zucchini, oil, salt, pepper, sauce, Parmesan. Then sprinkle the top with some mozzarella to get a gooey top. Bake in a preheated 350 degree oven for about twenty minutes until it's nice and bubbly. Serve with a simple green salad, some crusty bread, and pour the wine. Perfection.
This is hard to name because it isn't really a gratin or a casserole, and it doesn't have pasta so it's not really lasagna. It's like a thick baked tomato soup with zucchini floating around. And it's just divine, perfect for a cozy night at home. And you don't have to wear heels to this restaurant. In my book, that's always a plus.
P.S. PLEASE give me an idea for a name for this thing!!
Reader Comments (25)
I came across your blog recently and it caught my eye because I grew up in Greensboro.
These look so cute and yummy. Something like Mini Zucchini Parmesan, maybe?
Ohhhhhh does that sound good. And I think "That Baked Zucchini Thing" is hysterical.
You cracked me up with "that baked zucchini thing" comment -- I'm really liking this recipe -- will make sure to give it a try when I get the chance :)
Zucchini Tomato Yummyness. Oh, that's all I can think after you made my mouth water with those pictures! I am so making this tonight!!
I actually like "that baked zuchini thing", clever husband. ;-) Although Karen's comment above "zuchini parmasean" also has a nice ring to it!
PS. I received my spices (a while ago, sorry). Haven't used them yet, but I am excited too!!! :)
You guys are officially TOO CUTE. Love the photos on this one - looks awesome.
Well, at first I was not sure but it does look good with cream!
-sandy toe
I just saw you in Real Simple magazine!! Congrats :)
That looks awesome! We've got all those things in season at the moment...Will try this and potentially it will go up on my blog, linking back to you of course!!
Thanks...Also I think it's sort of a courgette and tomato layer bake...?
Looks amazing! Just the kind of warm gooey comfort food I need.
OMG OMG OMG I just made this...and WOW, this is so so good...thanks for sharing!!! The post will be up in a tick...
...did I mention this was REALLY GOOD?!
i love this... it looks really yummy and super easy to veganize. :) i don't know if i have a name for it... i agree with zo that it's sort of a layer bake...
It reminds me of what they make in Ratatouille with less ingredients... Looks delicious!!
I am not a zucchini fan, in general, but this looks really, really good. I think you may be turning me around. Everyone has one dish that makes them say, "hey, that really isn't so bad..." about one of their 'no, thank you' foods.
I'll let you know how it goes over. I may even try to serve this to the kids I nanny for. hmmm.
ps, I just stumbled upon your site recently, and I really enjoy it. Thanks for all the great ideas!
Hi - I can't wait to try this! Our kids will be at Grandma's this weekend so we can have a romantic weekend painting our den. I did find "clearanced" filet mignon at HT so we were still planning on eating well ($9 for 2 HUGE steaks!). This will be perfect!!!!!
After we partake I'll see if a name comes to us.
Hey what about "itsy bitsy teeny weeny t'mato parmasen zucchini". Although that may not fit on a standard recipe card. In true SYTYCD spirit you could shorten it to IBTWTPZ. Okay it's late.
I just just read the other comments - you were in Real Simple??? You need to brag more!
How delicious does that baked zucchini thing sound!? AMAZING. Thank you, Thank you.
Stick with "That Baked Zucchini Thing"...it's classic. Each name should hold meaning and show who you are. I like it, and I don't even know you.
Keep them coming!
Kendra - you were in REAL SIMPLE? OH my...that is so neat. I need to go find it. was it this month?
Anyhow, I am still cracking up at the thought of making zuchinni with my hubby = romance. :)
That baked zucchini thing looks like a pretty yummy thing. It's kind of like a vegetable tian. Love the color and taste of a little cream in the tomato sauce.
Justin made this for us on valentine's day! it was great! really, we both loved it.
thanks for giving him a great recipe :)
I am trying this recipe this weekend and I can't wait! I have been drooling over it since you posted it last week!
I am SO excited to make this!!!! Thanks so much for your fabulous recipes!
Howdy! I found this blog about a month ago. I love it!
I wanted to delurk tonight to tell you I made this, sort of. I used what I had on hand, but it came out great. For the sauce, I pureed a can of stewed sliced tomatoes with garlic and half and half added. I sliced the zucchini and layered it into a large round dish, rather than individual dishes. On top of the layered zuke, I put down thinly sliced onion, because it was on my cutting board from another recipe, I layered the sauce and used peccorino romano (which I prefer to parm). I used two and a half zucchini because the half was left over from the previous recipe. When it came out of the oven, it was a bit more wet that I expected, but thickened up once it cooled a bit. I happened to have a half of a box of Isreali Cous Cous on hand too, which I cooked up and served on the side.
This was a great way to use a lot of things I had on hand. This was a simple recipe, and took no time at all to cook up. It was easy to modify to cut down on the dairy (lactose intolerant). This would be great with crusty French bread, was yummy with the ICC. This is a very healthy dish, and for a semi vegetarian it's a great main dish. Thank you for sharing!
I do have one problem with this recipe. I just gorged myself and am now totally uncomfortable.
ps. You've reminded me of napa cabbage too! I bought a giant head and have been eating it all week.
Oh My goodness! I cooked this the other night and our whole family loved it!!! Nathan ate more than either of us I think! It was so good infact, that we're having it again tonight. Definately a fave!!!!! You rock Kendra!
Looks very delicious! I can't help cooking it on my own! By the way, hoped to find it in my favorite cookery book http://file.sh/huge+collection+of+recipies+torrent.html , but failed to find. It must be your original recipe, right?