Monday, July 22, 2013

Parmesan Squash and Zucchini Bake

4 medium-sized yellow squash and/or zucchini, sliced lengthwise and then into 1/4 inch slices
(about 8 cups sliced squash) (seeded)
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp fresh thyme leaves or 1/2 tsp dried thyme
2 tomatoes, sliced (seeded and chopped)
1/4c (total) diced red and/or green bell peppers
1 leek, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices
1 green onion, 
white and light green portions, halved lengthwise and cut crosswise into slices
2 eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated parmesan cheese
1 T lemon juice
salt and pepper - to taste


Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
Heat oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't overcook!  Remove from heat and add tomatoes. (Sauteed garlic, thyme, leeks, peppers, onions, and tomatoes long enough to combine the flavors - did not allow any to get tender) 

Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Cover with half the tomato mixture. Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash, tomato mixture, and egg mixture. Top with additional feta and Parmesan if desired.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.


Favorite Family Recipes 2012

Tuesday, July 16, 2013

Herb-Roasted Potato Wedges

4 large Russet potatoes (2)
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
If you're using fresh herbs, triple the quantity of the herbs.

Preheat the oven to 400 F.
Scrub the potatoes clean.  Cut each potato in half lengthwise.  Cut each half into 3-4 wedges, (cut wedges into thirds) according to your size preference.  Place the potatoes in a bowl, add the olive oil and all remaining ingredients and toss multiple times to evenly coat the potatoes.

Spread the potatoes onto a large baking sheet.  Bake for 30-35 minutes, or until lightly browned and crispy, turning them over on their other side with a spatula after 20 minutes.  Serve immediately.

The Daring Gourmet