3 medium zucchini, sliced; 2 red bell peppers, sliced; 1 medium onion, sliced; 1 ball buffalo mozzarella; 1 Tbsp. butter;
1 Tbsp. extra virgin olive oil;
2 roma tomatoes, sliced; 1 cup chicken stock; 1 garlic clove, crushed; 1/2 tsp. Italian herbs mix; salt and pepper to taste.
Recipe: Preheat oven to 350° F. Butter a casserole dish large enough to hold all the vegetables. Arrange the sliced zucchini and other vegetables in layers and sprinkle each layer with herbs and salt and pepper. Slice the buffalo mozzarella and top the casserole with it. Pour the chicken stock inside and cover with a lid. Bake for 45 minutes. Remove the lid for the last 5 minutes of cooking. If you want to make the zucchini casserole a vegetarian dish, simply use vegetable stock or water instead of the chicken stock.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.