Campfire Recipe: Zucchini Tomato Bake
Nothing beats zucchini and tomatoes. I have made this combination in many different ways. I have made stewed tomatoes and zucchini with bread pieces mixed in. I have also made a casserole with tomatoes and zucchini by which I topped with canned biscuits. Along with these dishes, I have combined eggplant and tomatoes in many different ways but I just recently had the idea of combining eggplant, zucchini, and tomatoes in a savory dish.
Yes, this dish is delicious but I will change one thing the next time I make it. As you can guess, it is going to be centered on cheese. I am either going to simply sprinkle grated cheese on top of the casserole before serving or I am going to make little “grilled cheese” croutons. These will be placed on top of each serving.
Campfire Recipe: Zucchini Tomato Bake
Ingredients
Spray or liquid oil
1 pound of eggplant
2 medium zucchinis
2 8-ounce packages of fresh mushrooms
2 teaspoons of olive oil
1 small white onion
1 small fennel bulb (optional)
2 cloves of garlic
1 14-ounce can of whole tomatoes
2 Tablespoons of tomato paste
2 teaspoons dried basil
1 teaspoon of granulated sugar
Steps
- Light the fire to prepare the coals.
- Grease the inside of your 10 inch Dutch oven with spray or liquid oil.
- Place grilling rack on top of the fire.
- Prepare the onion and fennel bulb (optional) by chopping. Set aside.
- Mince the 2 cloves of garlic.
- Place the 10 inch Dutch oven on grilling rack and add the olive oil, onion and fennel along with minced garlic.
- Cook for 3 to 4 minutes.
- Once the onion is tender, add the whole tomatoes, tomato paste, dried basil, and granulated sugar. Stir.
- Cook for 5 minutes or until the sauce starts to thicken.
- Coarsely chop the eggplant and add to the tomato sauce.
- Slice the 2 zucchinis and mushrooms. Place the vegetables in the 10 inch Dutch oven and stir.
- Put the lid on and move the 10 inch Dutch oven to a heat resistant surface.
- Arrange 12 prepared coals in a circle on the heat resistant surface.
- Place the 10 inch Dutch oven on top of these coals.
- Add 24 prepare coals to the lid and cook for 30 minutes.
- Once the 30 minutes have passed, knock off the coals from the lid and remove the 10 inch Dutch oven from the circle of coals.
- Serve.