This dish is a great way to showcase some of your farmer's market haul. If squash isn't really your thing, feel free to sub out things you like more -- eggplant in particular would be great. A light green salad with a lemony dressing is the perfect accompaniment.
Baked Ziti and Summer Veggies
From Cooking Light
- 4 oz uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1 chopped onion
- 2-3 chopped tomatoes
- 2 garlic cloves, minced
- 1 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- Salt and pepper
- 1/4 cup part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; saute 5 minutes. Add tomato and garlic, saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, and a big pinch of salt and pepper.
Combine ricotta, another big pinch of salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Bake for 15 minutes or until bubbly and browned.
Variations: Use eggplant instead of yellow squash. Kick up the heat in the dish by adding crushed red pepper.
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