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

zucchini.tomato.bake

Steps

  1. Light the fire to prepare the coals.
  2. Grease the inside of your 10 inch Dutch oven with spray or liquid oil.
  3. Place grilling rack on top of the fire.
  4. Prepare the onion and fennel bulb (optional) by chopping.  Set aside.
  5. Mince the 2 cloves of garlic.
  6. Place the 10 inch Dutch oven on grilling rack and add the olive oil, onion and fennel along with minced garlic.
  7. Cook for 3 to 4 minutes.
  8. Once the onion is tender, add the whole tomatoes, tomato paste, dried basil, and granulated sugar.  Stir.
  9. Cook for 5 minutes or until the sauce starts to thicken.
  10. Coarsely chop the eggplant and add to the tomato sauce.
  11. Slice the 2 zucchinis and mushrooms.  Place the vegetables in the 10 inch Dutch oven and stir.
  12. Put the lid on and move the 10 inch Dutch oven to a heat resistant surface.
  13. Arrange 12 prepared coals in a circle on the heat resistant surface.
  14. Place the 10 inch Dutch oven on top of these coals.
  15. Add 24 prepare coals to the lid and cook for 30 minutes.
  16. 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.
  17. Serve. 

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