Zucchini and Tomato Bake

Use up that summer squash and zucchini!

Garlic Parmesan Zucchini and Tomato Bake

Source: http://ifoodreal.com/garlic-parmesan-zucchini-and-tomato-bake/

Serves six

Ingredients:

2 large or 2.5 lbs of zucchini, cut into quarters

10 oz cherry tomatoes, cut in halves or 2 large tomatoes, diced

7 garlic cloves

1/2 cup parmesan cheese, shredded

1 tsp basil/thyme/oregano, dried

3/4 tsp salt

1/2 tsp black pepper

1/3 cup parsley or basil, finely chopped

cooking spray

Preparation:

1. Preheat oven to 350 degrees F and spray 8x8 or 9x11 baking dish. Set aside.

2. In large mixing bowl, add all ingredients, except parsley/basil and stir to combine. Transfer to the prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes for well-cooked vegetables. Remove from oven and garnish with parsley/basil. 

Greek-Style Quesadillas

A great appetizer or a quick meal!

Greek-Style Quesadillas

4 - 7-inch whole wheat flour tortillas
1/2 cup feta cheese, crumbled
1/4 cup red onion, sliced thinly
1/4 cup cucumber, peeled and chopped
1/4 cup grape tomatoes, sliced lengthwise
1/2 cup black or kalamata olives, sliced
2 tablespoons fresh parsley leaves
1 tablespoon fresh oregano leaves
Greek vinaigrette dressing (see below)
1 cup shredded roasted chicken, optional

Green Vinaigrette Dressing

1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard

Dressing Recipe: Combine all dry ingredients and blend thoroughly with vinegar and oil.  

Recipe

1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken (if desired), feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, one or two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into wedges.

Tomato and Mushroom Pesto Cavatappi

A quick and easy meal for those busy days!

Tomato and Mushroom Pesto Cavatappi

• 12 oz. cavatappi-style pasta
• 1/2 pint cherry tomatoes, halved
• 8 oz. fresh mushrooms, sliced
• 1/3 cup white wine
• 1/4 cup heavy cream
• 1 1/2 cups fresh basil
• 2 cloves garlic
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil

1. Combine basil, garlic, Parmesan cheese and olive oil in food processor or blender and blend until a smooth paste.
2. Cook pasta according to package.
3. While pasta is cooking, saute mushrooms and tomatoes over medium heat with a little olive oil.
4. When pasta is almost fully cooked, add white wine to mushrooms and tomatoes and allow to reduce one to two minutes.  Add cream to mixture and allow to reduce an additional two minutes.  Add pesto from blender and stir well.
5. Drain pasta and combine with mushroom and tomato sauce.  Top with Parmesan cheese.