On the long, hot summer days,  I try to do all the cooking early in the morning.  After a quick walk in the vegetable garden to pick the herbs and the best vegetables, I often heat up the oven to roast the pick of the day:  the different types of bell peppers, tomatoes, zucchini, eggplant and fresh onions or

please check back soon for Mary’s Roast Vegetables Recipe

a summer favorite:  stuffed, roasted friggitelli sweet peppers  –   stay tuned for the recipe

Mary’s Zucchini, New Potato, Cheese and Herbs Casserole

grate zucchini to make another summer favorite:  Mary’s Zucchini, New Potato, Cheese and Herbs Casserole.

Casserole Recipe:

Ingredients for 4-6 servings:

6-8 medium fresh zucchini (if necessary, remove some of the “soul”)

4-6  grated raw medium new potatoes with their tender skins

1 cup grated Swiss cheese OR pecorino OR parmesan

2 grated medium sweet onions

1 cup of becciamella

1 whole egg

fresh marjoran, oregano, basil, thyme, savory  (leaves only) – chopped

Procedure:

salt the grated zucchini – let drain for several hours

When the zucchini have shed most of their water transfer to a large mixing bowl.  Add the new potatoes, the onions, the cheese, the becciamella, the egg, all the herbs, salt (taste – since the zucchini were salted to drain) and pepper to taste.  Add a thin layer of the becciamella on the top and sprinkle with a little cheese.  Bake for 1 hour in a medium oven and place under the grill for the last 5 minutes to brown the top.  Let stand for about 15 minutes before serving.

With the lemon balm from the herb garden, we finish our meals with sweet watermelon or canteloupe in a dash of quality Maraschino.