More great stuff to work with this week. Vegetarian The How to Cook Everything app I bought has been a big help finding great ways to the use the vegetables each week.
Flat Leaf Parsley
Eggplant was a surprise, I roasted some to make a white bean and eggplant spread. A recipe I found via the app, it will make a great sandwich I think. With the parsley I am going to make a chimichurri marinade to marinade steaks and freeze for later use. The kale is going to go into the freezer too, Some of the eggplant, zucchini and onion, along with garlic got blanched in vinegar and packed in oil with seasoning to store in the fridge. The onions are going into the crock-pot and will become caramelized onions to freeze for pizzas later in the summer. The kids are out of town this week, so we have plans most nights so this week goal was to prepare the vegetables to enjoy later. One thing I did make to eat this week was lasagna.
Summer Squash Lasagna
adapted from My Bizzy Kitchen
2 cups ricotta cheese
1/2 cup bread crumbs
1 tablespoon dried Italian seasoning
¼ cup basil, chopped
3 medium summer squash, sliced lengthwise
3 medium zucchini, sliced lengthwise
1 cup tomato sauce
1 cup mozzarella cheese
1/4 cup Parmesan cheese, grated
Salt and pepper to season
- Combine ricotta, eggs, ¼ cup bread crumbs, seasoning, and basil in a bowl.
- In a greased casserole dish (8×10) spread a thin layer of sauce. Top with zucchini slices to cover, season with salt and pepper. Spread half of the ricotta mixture over zucchini slices, top with a layer of squash spread remaining cheese mixture on top. Finish with a layer of sauce, cheese and remaining breadcrumbs and Parmesan.
- Bake at 350 degrees for about 45 minutes.
This make a great hearty yet light lunch that is easy to pack. Another dish where I don’t even miss the pasta!