Zucchini Sole

July 5, 2007

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So, ‘still have friends and family hanging around from the Fourth? Serve them this easy fish casserole. Zucchini are in farmers’ markets now. Buy long, dark green ones as small as possible or use the new, light green round ones—they’re very mellow. There’s no need to press either kind. You’ll want all the juices. SAM

1 pound small zucchini, coarsely grated and divided in half
2 medium sweet onions, finely grated and divided in half
2 pounds sole fillets
Salt and freshly ground white pepper to taste
1/4 pound Monterey Jack cheese, grated and divided in half
1/2 cup dry, seasoned breadcrumbs

In a greased 2-quart casserole, layer half the zucchini, then half the onion. Fold the sole fillets in half end to end and layer on top of the onion. Season with salt and pepper. Top with half the cheese, then the remaining zucchini and onion. Combine the remaining 1/2 cup cheese and breadcrumbs. Sprinkle over the top and bake at 350 degrees for 30 minutes.
Makes 4 servings.

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