Green and Yellow Squash Parmigiana
Sep 27 '00
I am in constant search of finding a way to please my own tastebuds as well as those of my fussy family. To boot, I am on a very strict diet and coming up with tasty, delectable, gastronomical delights are at times, a challenge to say the least.
Although cooking is my passion and I have been moving into a catering business, I tend to shy away from recipes here on epinions. I love this concoction so much that I have to share it with you.
Begin with a home made tomato sauce. I am part Neapolitan. As such, I have always stuck to my traditional red marinara sauce when preparing many dishes. My son, although 24, is still a picky eater and I am still a concerned Mom in that I want to make sure he gets all of his vegetables. Sooooooooooooo when I prepared my sauce for this dish, instead of just sauteing onions in extra-virgin olive oil, I added carrots and celery as well. Use any red sauce however, that you like.
Vege Marinara Sauce
~ Fresh tomatoes, 1 large 6 pound 7 oz. can or several smaller cans of plumb tomatoes
~ 2 Carrots chopped into large pieces
~ 2 Celery stalks chopped into large pieces
~ 1 large onion chopped into large pieces
~ Fresh Basil leaves to taste. I like a lot!
~ 3 TBS of Extra-Virgin Olive Oil ( I prefer cold-pressed)
~ Salt to taste (I prefer Kosher or Celtic Sea Salt)
~ Freshly ground black pepper to taste
Sweat the vegetables in the olive oil being careful to not overcook or burn. Add the tomatoes. Bring to a boil and simmer for a half-hour. Let it cool before blending in a food processor or blender.
While the sauce is cooling, take:
~ 2 Zucchini's
~ 2 Yellow Summer Squash
~ Approx. 1/2 cup of Grated Cheese ( Preferably Parmegianno Reggiano)
~ A small fresh made mozzarella (salted or unsalted) or 8 ozs. of Pollyo shredded mozzarella
~ 1/4 cup of Extra-Virgin Olive Oil
~ Five large Fresh Basil Leaves cut in a ribbon like fashion(Chiffonade)
Slice the squashes into 1/4 " circles. (Not too thick). Gently fry them in hot extra-virgin olive oil until golden brown. Remove and drain well on layers of paper toweling.
In the bottom of a baking dish, place a layer of sauce then add the squash. Sprinkle your favorite Grated Parmesan Cheese, then add the shredded mozzarella.
Bake at 350 for about 15 minutes or until the cheese starts to bubble. After it settles for a moment or so, add the ribbons of basil. Cover with foil and let it rest for a few moments before serving. This will allow the flavors to merge.
This dish gets better by the day but I guarantee there won't be much left. This is so great, you may eat the whole thing yourself like I did!
Enjoy~
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Epinions.com ID:
Barbarajo
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Member: Barbara Jo Acosta
Reviews written: 97
Trusted by: 58 members
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