Saturday, July 28, 2012
Earlier in the week I was inspired by all the wonderful veggies from the garden and the market that I found in the fridge. There was also an end of the Easy Little Bread sitting on the counter that was getting stale and needed to be used up. I decided to make a layered veggie dish, using thinly sliced yellow zucchini squash in the place of lasagna pasta noodles.
This recipe does take a little time since most things are fresh and need to be prepped. Nothing is difficult and it can be prepared early in the day and baked at dinner time. I served it with cold crisp carrots and that was all we needed.
Fresh Layers of Veggies
an original Elle recipe
Serves 4-6 as a main dish, 6 - 8 as a side dish
2 cloves garlic, minced
1 tablespoon olive oil
1 cup dry breadcrumbs (I used a multi-grain bread to make crumbs, but packaged is fine.)
2 teaspoons minced fresh parsley
3-4 medium zucchini (I used all yellow, but any color is fine), sliced lengthwise in 1/4 inch thick slices
2 medium ripe tomatoes, chopped
1 ear fresh corn, kernels sliced from the cob
1/4 cup fresh basil, chopped
1 cup ricotta cheese
2 green onions, sliced
1/2 lb fresh spinach, long stems removed, steamed, squeezed dry, chopped
dash cayenne pepper
3/4 cup Parmesan cheese, shredded
In a large skillet over medium heat, cook the garlic in the oil until light golden brown. Remove the garlic with a slotted spoon, reserving the garlic for later. Leave the oil in the pan and cook the breadcrumbs and parsley in the garlic olive oil, stirring often, until breadcrumbs are crispy. Remove from the skillet and set aside.
Scatter half the basil over all. Season with some pepper (freshly ground if possible).
In a medium bowl combine the ricotta cheese, egg, green onions, chopped spinach, nutmeg and cayenne pepper. Spread the mixture over the corn layer, making sure that the cheese mixture touches the side of the pan all the way around the pan.
Layer the rest of the squash over the ricotta mixture, then the rest of the tomato. Season with more pepper.
Sprinkle the rest of the breadcrumb mixture evenly over the top of the casserole.
Preheat the oven to 375 degrees F. Bake the casserole on the middle rack for 20 minutes. Remove the foil and bake another 15 minutes, or until the cheese on top is golden and the casserole is heated through. Serve at once.
Posted by Elle at 5:37 PM