Vegetable Medly

For dinner this evening, I made a take-off of Laura's zucchini casserole (thanks, Laura!). It turned out pretty hearty, and reasonably filling, but I think next time I'll serve it as a side dish (or with a side dish, or something). Served here with some cold sauvignon blanc.

Look at that piping steam!

Changes I made to the recipe:

• sliced zucchini in thin slivers a la Ratatouille instead of chopped
• 1/3 yellow onion instead of 1/2 red
• 1/3 cup cottage cheese instead of 1/4 cup
• no milk (we were out)
• 1 clove minced garlic instead of garlic powder
• 1/3 cup Parmesan cheese instead of 1/2 cup cheddar
• added some oregano, basil and thyme to the breadcrumbs on the top

I almost made a fairly egregious substitution when I took out the english cucumber and started slicing that instead of the zucchini. Oops. This would also be tasty with some ricotta in place of the cottage cheese, and with a splash of white wine tossed in.

There weren't any leftovers, so tomorrow's lunch is a leftover from a different meal:

leftover vegetable fried rice, a small cup of Godiva raspberry chocolates, a cup of sesame dressing to dip the cucumber slices (see earlier accidental cucumber slicing), and a little elephant bottle of soy sauce for the rice (we didn't put in enough when we made the rice the other night, so it's a little bland).