Zucchini Pepper "Parmesan"
Handpicked and plucked zucchinis, peppers, onions and turnip greens from the garden = feast!
Recipe to follow.
Recipe:
Wash all veggies and slice the peppers - 2 green and 2 orange. Cut 3 zucchinis into fans, dice 6 scallions. Broil the orange peppers 7 minutes and cool.
In blender, add the peppers, onions, 2 cloves garlic, 1 cup soy Parmesan, 3 tbsp lemon zest. Add 1/4 cup cured black olives. Set aside.
In oven proof casserole line the pan with the zucchini and drizzle with EVOO and a sprinkle of pepper. Add a little Rice Parmesan on top and follow that with the green peppers, then drizzle the orange pepper sauce over it. Now add 1 cup of chiffonade turnip greens, more Parmesan and repeat the layers until your ingredients are gone.
A little more EVOO for a 1/2 cup Panko on top and pop it in the oven (covered) 45 minutes at 400 degrees. Uncover the last 5 minutes or so.
Feeds 8.