Summer Vegetable Spaghetti
Florence
Course Vegetables
Cuisine American
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
Cook spaghetti per package instructions.
Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
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Summer Squash Casserole
Florence
Course Vegetables
Cuisine American
- 3 medium zucchini
- 3 medium yellow summer squash
- 1/4 cup water
- 1 teaspoon minced garlic
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped sweet red peppers
- 5 scallions
- 2/3 cup seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
Cover microwave on High for 5 minutes
Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
Strain excess juice out in colander and put in blender.
Blend to chunky consistency.
Place the butter in the casserole dish and microwave until melted.
Stir in the red peppers and scallions
Cover and microwave for approximately 4 minutes or until tender.
Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
Add the squash puree.
Cover and microwave on High for 5 minutes
Cover microwave (50% power) for approximately 5 minutes.
Let stand for 5 minutes, or until the center is set.
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