First, I chopped the top off the zucchini to fit the casserole dish, then I cut it in half lengthwise, but leaving whole ends. I hollowed it out, and sprinkled it with salt, chives, and thyme. I basically then just layered in the other veggies I had (some from the garden, also!) and sprinkled each layer with a tiny bit of salt, thyme, and chives.
First, 2 small purple cabbage leaves -
Then a halved green pepper, bit of chopped onion, and 3 mushrooms -
Then I stuck the top back on, and put it in the oiled casserole dish, threw in a couple carrots and a potato, and drizzled it with olive oil, thyme, and the rest of the chives -
I baked it , covered, at 400F for 1 hour, 15 minutes. It probably would have been fine after 1 hour, it was a bit mushy after the extra 15 minutes. -
Now my question - I'm saving veggie clippings to boil and make some veggie stock to freeze for the winter. To make a good stock, how much veggie trimmings to how much water, and how long should I boil it? (For example, I'm storing the trimmings in a 2 quart container, when that's full, should I boil that all in 1 gallon? 2 gallons?)