Eggplant Zucchini and Kabocha Pumpkin Casserole
This small kabocha is, again, from my parents’ veg. garden. My mom brought it with the tomatoes last weekend. With the eggplants and zucchini I had left from the other day, I, again, went for the quick and easy solution for leftover vegetables --- cheese casserole.
It was so easy to make with store-bought pizza sauce. All I had to do was just slicing the vegetables and placing them in layers with tomato sauce and sliced cheese. (I added a little cream, too.) I was also very happy to use up the grated parmesan cheese that I had in the fridge for quite a while. The casserole was OK, but one thing I would do differently next time is the amount of pumpkin to use --- either keep it to the minimum or not use it at all. The pumpkin I got from mom was what we call “kuri-kabocha” here, which has very sweet, nutty flavor and chestnut-like texture, so it made the whole dish rather too sweet and heavy. It definitely killed the subtle sweetness of the zucchini. :(
Hey.. Obachan,
ReplyDeleteToo bad that adding pumpkin didn't make the combination that well huh..?? bummer..!!
Posted by MrsT
Drool!
ReplyDeletePosted by Jonny
Obachan;
ReplyDeleteThe vegetable casserole looks wonderful... Too bad the kabocha was too sweet..maybe layering with some basil would cut the sweetness? I would have enjoyed it anyway....
Posted by carlyn
Mmmmm, my favorite vegetables! Oishisoo.
ReplyDeletePosted by mariko
> MrsT --- It’s sometimes a bummer because even among the same kind of kabocha pumpkins, local ones and imported ones don’t taste the same. I was used to the taste of the imported ones lately so I made a mistake.
ReplyDelete> Jonny --- Thanks.
> carlyn --- Hmmm…basil. I’ll remember that. My dad’s kabocha was definitely more suitable for a simmered dish.
> mariko --- And eggplant must be your most favorite, right? ;)
Posted by obachan