Food recipes
Becky’s Layered Italian Veggie Casserole
Becky’s Layered Italian Veggie Casserole
Ingredients:
2 small or 1 large potato, unpeeled, sliced into ¼ inch rounds
⅓ cup water
4 cups marinara sauce
6 slices or 1 cup grated Swiss or Gruyère cheese
4 zucchini squash, sliced into ¼ inch rounds
4 yellow squash, sliced into ¼ inch rounds
⅔ cup grated Parmesan
2 tablespoons olive oil
2 tablespoons butter
Directions:
1½ cups crushed buttery whole wheat crackers
1 teaspoon oregano or Italian seasoning
salt and pepper
Preheat oven to 350°. In large skillet, pour enough olive oil to coat the bottom of the
skillet. Heat to medium high. Sauté eggplant slices for about a minute per side or until
partially cooked. Using tongs, place eggplant in a layer in bottom of 11x13 inch baking
dish. Partially cook potato in same skillet, adding ⅓ cup water. Then add this layer on
top of the eggplant. Lightly salt and pepper the eggplant-potato layer. Pour 2 cups
marinara sauce on top of potato and eggplant. Lay Swiss cheese on top of this layer.
Next (using same skillet), lightly sauté zucchini and yellow squash together, adding
more oil if needed. Put this layer on top of Swiss cheese. Lightly salt and pepper the
squash. Pour 2 more cups of marina on top of squash. Sprinkle with Parmesan cheese.
Melt butter with olive oil in skillet, add crushed crackers, and stir until evenly coated.
Pour buttered crackers atop casserole. Sprinkle with oregano or Italian seasoning.
Bake at 350° until cheese is hot and melted and crackers are golden brown, about 20
to 30 minutes.
• Vegetarian
Sundried Tomato and Artichoke Bowtie Pasta
Without any pasta sauce on hand, I added some white cooking wine and the
flavorful herb-packed oil from my jar of sundried tomatoes to a simple pasta with
diced veggies, sundried tomatoes, artichokes, and gently wilted spinach. This is so
pretty and flavorful. It makes a stunning centerpiece at the table. Top with roasted
chickpeas (see Puttanesca Sauce recipe in Chapter 1) or vegan sausage to make it a
complete one-dish meal. — Rachel
Serves 4.
Ingredients:
2 small or 1 large potato, unpeeled, sliced into ¼ inch rounds
⅓ cup water
4 cups marinara sauce
6 slices or 1 cup grated Swiss or Gruyère cheese
4 zucchini squash, sliced into ¼ inch rounds
4 yellow squash, sliced into ¼ inch rounds
⅔ cup grated Parmesan
2 tablespoons olive oil
2 tablespoons butter
Directions:
1½ cups crushed buttery whole wheat crackers
1 teaspoon oregano or Italian seasoning
salt and pepper
Preheat oven to 350°. In large skillet, pour enough olive oil to coat the bottom of the
skillet. Heat to medium high. Sauté eggplant slices for about a minute per side or until
partially cooked. Using tongs, place eggplant in a layer in bottom of 11x13 inch baking
dish. Partially cook potato in same skillet, adding ⅓ cup water. Then add this layer on
top of the eggplant. Lightly salt and pepper the eggplant-potato layer. Pour 2 cups
marinara sauce on top of potato and eggplant. Lay Swiss cheese on top of this layer.
Next (using same skillet), lightly sauté zucchini and yellow squash together, adding
more oil if needed. Put this layer on top of Swiss cheese. Lightly salt and pepper the
squash. Pour 2 more cups of marina on top of squash. Sprinkle with Parmesan cheese.
Melt butter with olive oil in skillet, add crushed crackers, and stir until evenly coated.
Pour buttered crackers atop casserole. Sprinkle with oregano or Italian seasoning.
Bake at 350° until cheese is hot and melted and crackers are golden brown, about 20
to 30 minutes.
• Vegetarian
Sundried Tomato and Artichoke Bowtie Pasta
Without any pasta sauce on hand, I added some white cooking wine and the
flavorful herb-packed oil from my jar of sundried tomatoes to a simple pasta with
diced veggies, sundried tomatoes, artichokes, and gently wilted spinach. This is so
pretty and flavorful. It makes a stunning centerpiece at the table. Top with roasted
chickpeas (see Puttanesca Sauce recipe in Chapter 1) or vegan sausage to make it a
complete one-dish meal. — Rachel
Serves 4.
Printed from https://recipe.bluelayer.org/recipe/71640/becky-s-layered-italian-veggie-casserole