Cooking For A Crowd - Large Sized Vegetable Recipes
 Vegetable Casserole Recipe
Recipes for Quantity Cooking

 

Vegetable Casserole

13 lbs. zucchini, cut into 1/4 inch slices
1/3 cup plus 3 Tbs. virgin olive oil
1-1/2 cups water
13 lbs. eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
6-3/4 lbs. low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1-1/2 cups parsley, chopped
6-1/4 cups seasoned bread crumbs

Preheat oven to 350°F.

Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels.

Heat oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes until almost tender. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer 5 minutes.

Combine remaining ingredients, except bread crumbs, in a mixing bowl. Season with salt and pepper to taste.

Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs and bake 35 minutes

Serves 50.

Can be made ahead and rewarmed in the oven.

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