September 17, 2009

Gigantic Summer Squash Lasagna-esque Casserole

So, after discussing it with R, I found a delicious use for the huge cocozelle squash from the belated harvest (picture in the post below).

-Huge summer squash, washed and sliced into 1/2 cm strips with the skin on until the center is reached (throw out the center of seeds and dry material).
-5 large tomatoes from the garden, washed and chopped
-1 lb white mushrooms, washed and sliced
-1 lb lean ground beef (we used 90% lean)
-5 pieces of bacon, chopped
-1 white onion, chopped
-3 garlic cloves, minced
-1 C basil
-3 sprigs marjoram
-3 sprigs oregano
-1 T salt
-1 huge brick of mozzarella, sliced
-1/2 C parmigiano, grated

1. Layer the squash slices in the pan, skin side down, creating a full layer
2. Brown bacon, sautee onions and garlic, brown beef
3. Add mushrooms to meat and cook for 2 minutes
4. Add tomatoes and salt and cook down until the meat sauce is a pastey consistency
5. Layer meat sauce over the squash
6. Layer mozarella slices over the meat sauce
7. Chop herbs with parmigiano in the cuisinart and sprinkle over the top of the mozzarella layer
8. Bake at 375/400 for approximately an hour until the cheese layer has melted and browned to golden brown in places.
9. Allow to cool and serve immediately.


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