Layered Summer Vegetables
Serves 8-10
Ingredients
- 3 medium summer squash or zucchini (or a mix) sliced in ¼ inch thick rounds
- 3 medium vine ripened tomatoes, sliced
- 2 large sweet onions, sliced
- 3 cups (12 oz.) grated mozzarella cheese
- Coarse salt, ground pepper and oregano to taste.
Preparation Instructions
- Pre-heat oven to 350 degrees F.
- In an oiled 9 x 13 inch baking dish, cover the bottom with slices of squash. Sprinkle with salt, pepper and oregano. Repeat if there are more rounds of squash.
- Arrange tomato slices on top of squash, covering completely. Lightly sprinkle with salt, pepper and oregano.
- Arrange the sliced onions on top of the tomatoes and sprinkle with grated mozzarella.
- Bake 45 minutes to 1 hour.
From Colander to Classroom
An Educational Experience
Squash
All three species of squashes and pumpkins are native to the Western Hemisphere, with most experts citing the point of origin in placeSouth America. As with many other plants, the arrival of Europeans to the country-regionplaceAmericas saw the seeds dispersed throughout the world.
The late growing, less symmetrical, odd-shaped, rough or warty kinds of squash, small to medium in size, but with long-keeping qualities and hard rinds, are usually called winter squash. Summer squash are the small, quick-growing forms that are eaten before the rinds and seeds begin to harden. They are different species of the genus Cucurbita.
Our word “squash” is derived from an Indian word askutasquash, meaning “eaten raw or uncooked”. Many of us enjoy squash raw, but we also have developed quite a taste for it cooked.
The zucchini of today is a good example of the global history of squash. Inhabitants of Central and South America have been eating zucchini for several thousand years, but the zucchini we know today is a variety of summer squash developed in placecountry-regionItaly…which explains why it is known as “the green Italian squash”.
Look for all the seasonally appropriate varieties of squash at the market.
From Colander to Classroom
An Educational Experience
Zucchini
Zucchini are the best loved of all the squashes as they are so versatile. They are quick and easy to cook and are succulent and tender with a delicate, unassuming flavor. They taste best when eaten immediately after they have been picked. As for the zucchini plants, the more you cut, the more the plants produce, providing a summer long food supply.
Zucchini, sometimes called courgette, are basically immature gourds. They should be firm with a glossy, healthy looking skin. Avoid any that feel soft or generally look limp as they will be dry and not worth purchasing. Choose small zucchini whenever possible and buy in small, quantities.
Baby zucchini need no preparation at all. If they still have their flowers, so much the better! Larger varieties should be steamed or boiled making sure not to overcook and begin to absorb water. Zucchini of all sizes are fabulous grilled, roasted or fried. To roast, place them in an ovenproof dish, scatter with crushed garlic and a few basil leaves and sprinkle with olive oil. Bake in a very hot oven until tender, turning the slices occasionally. Delicious!
*Information modified from Five-a-Day Fruit and Vegetable Cookbook
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