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It is an excellent dish and, as you say, it can be used as a main dish, for vegetarians and also as a side dish. Try to make the same recipe using aubergines instead of zucchini, or a mixture of the two. You can also add some sliced olives, but be careful with the salt you add to the dish. Another variation would be to add a good layer of grated parmesan cheese on top once the vegetables are fully cooked and put it under the grill until the cheese melts and makes a crust.I also add a tablespoon of chopped basil.

This is very much like the recipe given to me by a friend whose father was born in Calabria. Diced potato, any vegetables you might want to put in, but only a splash of olive oil, some herbs, a tin of tomatos  and then slowly bake covered in the oven. Very easy and can be left alone whilst you get on with something else. Good idea to make full use of the oven so I would roast some chicken pieces in herbs and olive oil, and bake some figs in vinto cotto.Then you are free to sit outside with a glass or two of wine.!A

You are right Angie, we tend to cook just the one dish, with plenty of space around in the oven and forget that we can make a better use of it.What I would actually do, would be to make two smaller vegetable casseroles at the same time, eat one and freeze the other. This kind of dish will freeze very well. In the remaining space, I would cook one or two "polpetone" which is the �������� version of the meat loaf , and it is very easy to make, plus you can eat it both hot and cold. Here is how you do it:In a large glass bowl, mix the following ingredients:400 g (or about 1 lb) minced veal400 g minced pork100 g chopped prosciutto or pancetta1 small onion chopped3 tablespoons grated carrot4 tablespoons bread crumbs3 tablespoons chopped parsley2 cloves garlic (minced)2 tablespoons mixed Tuscan herbs4 tablespoons sliced olivessalt and pepper to taste1 beaten eggMix the lot and put in an oiled loaf tin or container and bake at 190ºC (equivalent to 400 F) for 35-45 minutes.Eat it hot with the vegetable casserole or cold with a salad.Enjoy!

Very good, I doubled the amount of dried oregano and added a can of drained and rinsed white beans.  I'm hooked !

 This is what I do with my Zucchini as we have loads.3-4 small zucchini sliced about 1/4 -1/2 "Butter1 largish tomato chopped into small cubesachet saffron powder2 garlic cloves choppedsmall teaspoon of chilli oil ( less if preferred)grated parmesan or pecorinospaghetti for 2Melt butter, add zuccs, fry till golden...slowly without burning butteradd garlic..cookadd tomato. place lid on to melt tom into a juiceadd chilli oil, or olive oil. add saffronSalt & pepper...i stir in some of my home-made basil oilCook till it melds into a thick sauce, add a handful of parmesanPour over pasta add  more parmesan if needed & eat Very quick lunch Sprat 

I did stuffed zucchini flowers the other night, with the baby zucchini still attached. Stuffed with mozzerella and fresh basil, dipped in seasoned flour, then egg, then flour again and deep fried in about a minute or so. I split the bodies up the middle and they came out fully cooked but still with a crunch, made a lovely starter.The recipe said - "open the flowers and shake out any insects" - sure enough, one of them had been home to a sizeable spider.But don't let me put you off .............Terry