Prep 15 mins
Cook 45 mins
This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn't have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I'd like to try it with fresh basil as well.
- 2 1⁄2 cups fresh zucchini, sliced
- 2 1⁄2 cups fresh peaches, pitted and sliced
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons fresh thyme
- Preheat oven to 350°F.
- Wash and slice zuchini into rounds.
- Place layer of zucchini on bottom of a 2-qt casserole dish.
- Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme.
- Layer with half the peaches.
- Repeat zucchini layer, cheese and spices.
- Finish with remaining peaches.
- Cover with foil and bake for 45 minutes or until zucchini is soft.
Wow, I just loved this! DH did not care for it, personal taste preference. I did try this with basil in place of the thyme, wonderful! I also used frozen diced peaches. Thanks!
Who knew peaches and parmesan were such delightful companions? I used yellow crookneck squash and about 1 tsp fresh thyme. I didn't want the thyme to overpower the flavor of fresh peaches and summer squash. I thought the amount was just right. This is very saucy (although thin) so it would work well over rice as noted by Sonata.