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Zucchini-Pepper Mock Lasagna

Zucchini-Pepper Mock Lasagna
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Zucchini-Pepper Mock Lasagna
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Ingredients
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Instructions
  1. Preheat oven to 325°F. Prepare a small casserole or baking dish by pouring the 1 Tbsp. of olive oil and lining the bottom. Set aside.
  2. Thinly slice (1/4 inch or less) the onion, mushrooms and pepper and place in a fry pan. Allow to simmer until veggies are soft, about 7 - 10 minutes. Remove from heat and add spice.
  3. Thinly slice the zucchini (or yellow squash) lengthwise. IF you have a "mandolin" slicer it is best. But careful hand slicing will result in paper thin slices. Using the pan, layer zucchini, pepper/onion mix, mushrooms and mozzarella cheese. When all the vegetables are added, pour in wine and top with parmesan cheese.
  4. Place in center of oven for 15 - 20 minutes, or until cheese has melted. Add a sprinkling of nuts and parsley to the top for texture and color (if desired).
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Zucchini

Greek Baked Squash Omlette

Greek Baked Squash Omlette
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Greek Baked Squash Omlette
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350. Heat 1 Tbsp. oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. Season to taste with salt and pepper. Stir in the dill and mint. Remove from heat.
  2. Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.
  3. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving
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Eggplant

Eggplant Parmesan

Eggplant Parmesan
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Eggplant Parmesan
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Ingredients
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Instructions
  1. Salt eggplant slices and place them in a colander in sink or over a plate for about 30 minutes. This will cause the eggplant to release some of its bitter juices. After 30 minutes, rinse off any extra salt on the eggplant slices under cold tap water and blot dry with a paper towel.
  2. Preheat oven to 350 degrees. Heat approximately 1/4 inch of oil in a pan. Combine the flour and breadcrumbs in one bowl. Beat the eggs in another bowl. Next, coat each eggplant slice with the beaten eggs and mix in the flour/breadcrumb mixture. Place each slice carefully into the oil and fry until lightly browned, about 10 seconds on each side. Remove using tongs and drain on paper towels.
  3. In a baking dish, lay down 4 large eggplant slices. Add 1/4 C of tomato sauce on top of each slice. Sprinkle 1/4 C of mozzarella cheese and 1/8 C of parmesan cheese on top of each slice and top with another eggplant slice. Repeat these steps until you have 4 individual stacks of eggplant. Each stack should be topped with the remaining tomato sauce and mozzarella and Parmesan cheeses.
  4. Bake in oven until the mozzarella cheese has melted, approximately 20 - 30 minutes. Garnish with chopped parsley and serve.
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spinach

Spinach Lasagna

Spinach Lasagna
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Spinach Lasagna
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Ingredients
Servings:
Instructions
  1. Preheat over to 350°F.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Drain.
  3. Boil spinach for 5 minutes. Drain then squeeze out the excess liquid. Chop the cooked spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, garlic, pepper and egg in a bowl. Mix well. Lay a single layer of lasagna noodles in bottom of a 9x13 baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 C mozzarella cheese and 1/3 C Parmesan cheese on top. Spread 1 C tomato sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
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