Wednesday, August 26, 2015

8-26-15


So, yesterday I did a post on the making of "Stuffed Scallop Squash," 
but I also made a vegetable lasagna of sorts... using essentially the same ingredients.

I had that same bowl of chopped, fresh items from the farmer's market: 
One (chopped up) large Zucchini, a large red heirloom tomato, 3 small purple onions, a sweet green pepper, and a (smaller) spicy hot pepper (minus the seeds). I also added a tablespoon of chopped garlic, and some leftover sweet corn that I had cooked the other night and chopped off the cob.
I stirred this mixture in a large bowl, and started layering it in small lidded Dutch ovens that I have.


I did one version as a vegan dish, layering this mixture, along with layers of yellow pattypan squash (sliced thinner), and layers of beet greens in a small white ceramic dutch oven.
To the top, I added some coarse sea salt and fresh ground black pepper.

The other Dutch oven, was a vegetarian version with cheese.
In a perfect world, I would have used ricotta... but alas, I had none... so I used cottage cheese instead.
I then added thick flakes of Parmesan cheese on top... along with coarse sea salt and fresh ground pepper.



I baked both of these at 350 degrees for about 30 minutes.
Dang. They were good.
My daughter did note that some folks don't like the seeds; and that if that is the case... 
to remove the seeds from the layers of yellow pattypan squash.

I would also note, that my husband; who is not a fan of cottage cheese... liked the dish alot; 
and was surprised it was cottage cheese and not ricotta or mozzarella.

~in short... it was SUPER good... and I recommend it.
see you all tomorrow...