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Wednesday, October 17, 2018

Squash Lasagna

As a side dish or as a main dish this is a tasty combo of herbs and vegetables that is rich and flavorful. The colors make it a great Halloween dish and you can make it ahead.




Squash Lasagna
1 small eggplant
2 small zucchini
2 small yellow summer squash
4 plum tomatoes
1 large sweet onion
1/2 cup butter, melted
1/2 cup minced fresh parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, oregano, tarragon and basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cut vegetables into 1/4-in. thick slices. In a greased 13-in. x 9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 13 servings (3/4 cup each).


To find any recipe featured this month - use the search box and type: SquashOct
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights (GardAug)
   September - Salsa, Corn and Jelly (SCJSep)
   October - Squash Dishes  (SquashOct)
   November - Pumpkin Recipes 


   December - Herbal Cocktails 

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