Summer Garden Veggie Casserole with Sigona’s Black Garlic & Ginger Olive Oil
Absolutely delicious way to showcase all the fantastic flavors of California, from the tomatoes to the Monterey Jack cheese. You’ll love this use for our new black garlic & ginger olive oil. Recipe and photo courtesy of Veronica Foods.
Summer Garden Veggie Casserole with Sigona’s Black Garlic & Ginger Olive Oil
Absolutely delicious way to showcase all the fantastic flavors of California, from the tomatoes to the Monterey Jack cheese. Recipe and photo courtesy of Veronica Foods. Serves 4 to 6.
Ingredients
Ingredients
- 2 1/2 pounds zucchini coarsely grated
- 2 1/2 tsp kosher salt
- 3/4 cup plain uncooked white rice
- 1 medium onion minced (about 1 cup)
- 1 Tbsp Sigona’s jalapeño olive oil
- 5 Tbsp Sigona’s black ginger & garlic olive oil divided
- 1 large Anaheim or Fresno chili finely chopped
- 2 Tbsp all-purpose flour or rice flour
- 1 cup vegetable stock chicken stock, or milk, divided
- 8 oz. cream cheese softened
- 2 large ripe heirloom tomatoes thinly sliced
- 1 1/2 cups grated Monterey Jack cheese divided
- Salt and pepper to taste
Instructions
- Heat oven to 325ºF. Grease a 2-quart baking dish with jalapeño olive oil.
- Prepare remaining ingredients: Toss the grated zucchini with flour and set aside. In a large frying pan, cook the onions and chili pepper slowly in 3 tablespoons of black garlic & ginger olive oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Add uncooked rice and sauté for another two minutes. To the still hot pan, add the stock (or liquid of choice) and cream cheese. Stir until the cream cheese is melted and the stock and rice are fully combined. Season generously with salt and pepper.
- Assemble casserole: Transfer the contents of the frying pan to bowl with zucchini and stir together with remaining 1/2 cup liquid of your choice and all but 1/2 cup of cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish. Layer the thinly sliced tomatoes over the top of the casserole.
- Bake casserole: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450ºF. Remove foil, drizzle top with remaining olive oil, sprinkle remaining cheese over tomatoes and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for a minute or so.
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