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Use Your Garden's Bounty in This Summer Vegetable Torte

It reheats well and takes care of that extra squash and zucchini.

This is a really easy vegetable dish to make! Plus it's good for you, looks pretty and reheats well.

If you grow squash, it's also a really nice way to get creative with all the zucchini and summer squash from your garden (or if you are lucky, a neighbor or relative's garden).

By mid-August, my father's garden had a bounty of zucchini and summer squash. We gave away a lot to neighbors. My mother had what seemed like 50 recipes for zucchini bread, cake, stir-fry, muffins, soup, etc.

What's your family's favorite dish using zucchini?

Zucchini and Squash Layered Torte

Serves 4-6 as a side dish

2 yellow squash, sliced thin

1 large zucchini, sliced thin

1 small onion, sliced thin

1 cup fresh bread crumbs

3 T grated parmesan cheese

about 10 basil leaves, chopped

1 tomato, sliced thin

freshly ground pepper

1 T butter

Preheat oven to 350 degrees

Grease a 1 1/2 quart oven-safe casserole dish. Taking about half of the zucchini, layer it on the bottom of the pan. Follow by a layer of half the onion and half the summer squash. Sprinkle with half the basil and 1/2 cup of the bread crumbs. Sprinkle with 1 T of parmesan cheese and some freshly-ground pepper.  Repeat. On the top of the casserole, layer the tomato slices and finish with a sprinkle of the cheese and a few dots of butter.

Cover loosely with foil and bake in a 375 degree oven for about 20 minutes. Take off the foil and bake for another 5-10 minutes.  You want the vegetables cooked, still a bit firm and not mushy. 

Ann C. Jett August 12, 2012 at 02:50 PM
Fay, this looks absolutely delicious! Works with eggplant as well. Here's a favorite of mine for you to try - Tomoto & basil pasta - Ingredients: Sea salt, to taste, plus 1/2 tsp. 1/4 cup extra-virgin olive oil 2 Tbs. balsamic vinegar 1 garlic clove, pressed or minced Freshly ground black pepper, to taste 3 lb. ripe heirloom tomatoes, cored 12 oz. whole wheat penne 8 oz. mozzarella bocconcini, halved 1 cup packed fresh basil leaves, torn into pieces 1/4 cup grated Parmigiano-Reggiano cheese Red pepper flakes for serving (optional) Directions: Bring a large pot of lightly salted water to a boil over high heat. 
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, garlic, the 1/2 tsp. salt and black pepper, to taste. 
Cut the tomatoes in half horizontally and gently squeeze out the seeds and discard, using your fingertip to nudge them if necessary. Chop the tomatoes into bite-size chunks. Add to the bowl and stir gently to coat. Set aside. 
Add the pasta to the boiling water and cook until just tender, about 9 minutes, or according to the package instructions. Drain well. 
Add the warm pasta to the bowl with the tomato mixture and stir gently to coat well. Add the bocconcini and basil and mix gently to distribute evenly and help the cheese melt. Serve immediately and pass the Parmigiano-Reggiano and red pepper flakes at the table. Serves 6.
Fay Abrahamsson (Editor) August 13, 2012 at 07:21 PM
Ann - My mouth is watering reading your recipe! Sounds great and I'll have to make it soon while the garden tomatoes are still around. Eggplant in my veggie tort is a smart addition! Thanks.

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