It is really hard to give a name to a dish that is so simple and such a joy to shop for at the farm market. Without a list to follow, you can concentrate on the sights and sounds of the market, like I like to! This recipe is easy to shop for, just remember: 1 summer squash, 1 eggplant, 1 onion, and 2 zucchini, although you can vary numbers to feed more people. The seasoning is light...to taste the vegetables...
Ingredients
olive oil, for greasing and sauteing
1 medium summer squash, trimmed and diced
1 small eggplant, trimmed and diced
1 medium onion, chopped
2 medium zucchinis, trimmed and diced
1 cup fresh grated Parmesan cheese, divided
1 1/2 lbs ground turkey
1 can (8 oz) tomato sauce (about 1 cup)
1 tbspn all-purpose flour
2 or 3 tbspns fresh basil, coarsely chopped
salt and fresh ground pepper
Preheat oven to 350-degrees F. With olive oil, lightly grease the bottoms and sides of a 9 x 13-inch baking pan. Wash, trim, and prepare all vegetables. In a large skillet, or Dutch oven, heat oil. Saute
vegetables, with a little salt and pepper, until onion is transparent and tender, adding more oil so the vegetables do not burn; do not overcook; the vegetables should be soft but not mushy. Place vegetables in the bottom of the prepared baking dish, covering the bottom evenly. Sprinkle with 1/2-cup Parmesan cheese. In the same pan the vegetables were cooked in, brown turkey with salt and pepper. Drain. Add tomato sauce and sprinkle with flour. Heat through. Add chopped basil. Sprinkle turkey mixture evenly over vegetables. Cover with foil and bake for 20 minutes. Remove foil and sprinkle with remaining 1/2-cup Parmesan cheese. Bake 5 minutes more, uncovered. Serve with hot hash browns, biscuits, and a bright green salad.
Serves 4.
To get the recipe click here;Download recipe_pdf_templatezucchini_hot_dish.pdf
