OK, I'll Go Meatless this Monday...

Since I was a culinary rebel a few weeks ago, I decided to play by the rules and create a meatless dish for this back-to-work Monday. But, truth be told, this meal is so delectable, you'll be shouting, "Who cares if we can't have meat today?!" I threw in tons of flavor and love, so I'm guessing you won't be missing your four-legged protein. Layers of pasta, cheese, vegetables... all baked together to perfection. And because it's simple to prepare, it's perfect for a "Monday Blues" Monday (in my house, we were feelin' the blues a little this morning - a sure sign of a fun weekend).

Macaroni Casserole with Zucchini, Tomatoes and Cheddar

Cooking spray
12 ounces elbow macaroni
8 ounces sour cream
1 cup shredded cheddar cheese (preferably sharp or extra sharp), divided 
2  tablespoons grated parmesan cheese, divided
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium zucchini, sliced into rounds
1 beefsteak or 2 Roma tomatoes, sliced into rounds

Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
Cook the macaroni according to the package directions. Drain and set aside.
Meanwhile, in a large bowl, combine the sour cream, 3/4 cup of the cheddar cheese, 1 tablespoon of the parmesan cheese, oregano, onion powder, salt, and pepper. Mix well to combine. Fold in the cooked macaroni. Transfer the mixture to the prepared baking dish and smooth out the surface. Top the macaroni mixture with even rows of zucchini and tomato slices. Top with the remaining cheddar and parmesan cheese. Bake for 20 to 30 minutes, until the cheese melts and the top is golden brown.

Serves 4



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