Casserole Di Vedura Fresca (Fresh Vegetable Casserole)

Serves 4

Notes from the Chef

Many, many years ago, my friend Rebecca (coincidentally, she is now the mother of a son who has type 1 diabetes) brought me some fresh zucchini and tomatoes from her garden. What I prepared was a pasta fresca using the fresh tomatoes rather than as part of a cooked sauce.

Now, the pasta part is not a great choice for me, and I make this as a casserole using spaghetti squash in place of pasta. You could also use cauliflower or the mung bean fettucine (if using that, you will only need about 3/4 cup of fettucine).

While this is a great meatless meal, it is just as wonderful and easy with shredded leftover chicken, ham, pork or even canned or fresh tuna.

Ingredients

• 4 ripe tomatoes
• 3 cups cooked spaghetti squash (or raw cauliflower)
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh basil
• 3 Tbsp olive oil, divided
• 1 medium onion, thinly sliced
• Salt and pepper to taste
• 1-2 cloves garlic, minced
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1/2 cup grated Parmesan cheese, divided
• 1/3 cup shredded mozzarella cheese

Preparation

1. Preheat oven to 350 F.
2. Cut the tomatoes in half crosswise. (With the stem-end up, cut parallel to the counter.) Gently squeeze out the seeds and jelly, then cut the tomato halved into 1-inch chunks.
3. Place the shredded spaghetti squash in a large mixing bowl. Add the fresh parsley and basil.
4. Heat 1 Tbsp olive oil in a large skillet. Add the sliced onion, salt and pepper and cook until a light golden brown. Turn off the heat and add the garlic. Stir to distribute it evenly into the onions. Add to the squash.
5. Reheat the skillet. Add the remaining 2 Tbsp olive oil. Add the sliced zucchini. Cook for 3-4 minutes or until the zucchini starts to brown. Add the tomatoes and cook for 1 minute more. Add to the squash and mix to thoroughly to combine.
6. Add 1/4 cup Parmesan cheese to the bowl and stir to combine. Turn out into a casserole dish. Top with remaining Parmesan cheese and mozzarella cheese. Bake for 25-30 minutes or until the cheese just starts to brown.

Nutritional Information per Serving

• 7 g Net Carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.