This is a recipe for Zucchini Casserole Widmer.
Who in the heck was Widmer?
I found this recipe deep in the pages of my recipe collection. I haven’t made it for years but I (rightfully!) remember it fondly. I transcribed it in my handwriting, so I’m not getting any clues from the print copy. I’m sorta kinda thinking I found it in Gourmet Magazine in the wonderful feature that showcased the recipes of readers.
(How I wish that column still existed. How I wish Gourmet Magazine was still being published. How I wish that, in a Marie Kondo moment, I hadn’t tossed my collection of old Gourmet Magazines…but I digress!)
It is zucchini season here in California. My yard is mostly shade, so I excel at growing begonias and ferns but not vegetables, although I’m giving a hot pepper plant the old college try this year. My neighbor Sarah, however, is planting a vegetable garden to be envied and she has zucchinis to harvest right now. A lot of zucchinis.
So, Ms. or Mr. Widmer, whoever you are, thank you for this recipe. It is delicious–obviously a keeper since I’ve saved it for lo these many many years.
Here is the recipe as I prepared it in my kitchen.
Zucchini Casserole Widmer
Ingredients
- 2 eight-inch zucchini (scrubbed, trimmed and cut into 1/4 inch slices)
- Flour
- Oil
- 1 large yellow onion (sliced)
- 1 large tomato (sliced)
- Salt and pepper
- 12 ounces mozzarella (grated)
- 1/3 C. freshly-grated Parmesan cheese
- Garnish: Chopped cherry tomatoes, parsley
Directions
- Step 1 Slice zucchini and dust with flour. Heat 1/4 inch oil in a skillet and panfry the zucchini in batches. Drain on a paper towel and dry the zucchini. Set aside.
- Step 2 Slice tomato and onion.
- Step 3 Butter a baking dish and arrange one third of the zucchini in the dish. Top the zucchini with half the tomato slices and half the onion slices. Sprinkle with salt and pepper. Sprinkle 1/2 the grated mozzarella on top of the zucchini/onion/tomato mixture. Arrange another third of the zucchini slices to the buttered baking dish. Top with the remaining tomato and onion slices. Add more salt and pepper and the remaining mozzarella cheese. Top with the remaining zucchini slices. Add salt and pepper and cover with the freshly-grated Parmesan cheese.
- Step 4 Bake, covered with foil, in a preheated 350 degree F. oven for 1 hour. Then, remove the foil and bake for 10 more minutes until the cheese browns a bit.
