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Sunday, March 20, 2011

Mama Mulate's Creole Zucchini Casserole

Mama Mulate is a character in my French Quarter murder mystery Big Easy. When she’s not mixing voodoo potions, or teaching English at Tulane University, she’s likely in her kitchen, whipping up a meal fit for a Mardi Gras king. She has a garden behind her house near the river in New Orleans, where she grows her own herbs and vegetables. Check out her recipe for Creole zucchini. Ingredients

2 zucchini squashes, ¼ inch slices
1 onion, chopped
2 cloves garlic
3 tomatoes, chopped
1 green bell pepper, seeded and chopped
3 Tbsp butter
2 Tbsps flour
1 Tbsp brown sugar
¼ tsp oregano
¼ tsp basil
1 bay leaf
¼ tsp salt
½ cup Parmesan cheese, freshly grated
½ cup bread crumbs

Directions Cook zucchini (about 5 minutes) until tender, but firm. Drain and arrange in greased 2 quart casserole dish. Melt butter over medium heat in medium saucepan, and add flour. Stir until smooth and bubbly.Add tomatoes, onion, and cloves of garlic, green bell pepper, brown sugar, salt, bay leaf, oregano and basil. Cook for 5 or 6 minutes. Remove bay leaf and cloves of garlic. Pour mixture over zucchini. Top with bread crumbs and cheese. Bake, uncovered, at 350° for 30 minutes.
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I grew up eating my Mother's home cooking. I didn't know that we were poor, but we were - moneywise, that is. We never missed a meal, and, as I look back, I now see that everyone was a culinary masterpiece. That's what we're after here - the realization that simpler is sometimes (if not always) best.

Please check out Eric Wilder's book Murder Etouffee for the best Cajun and Creole recipes, and so much more!