Cabin Cooking

Here’s our apéritif filled with pickles, olives, honeyed figs, grape tomatoes, Triscuits, feta and cheddars, and some Greek specialties. IMG_8034.JPG
This is my layered vegetarian Italian casserole.

Zucchini Delight

Elbow macaroni (cooked al dente)
Zucchini
Shallot
Garlic
Cottage cheese
Ricotta
Parmesan
Italian seasoning
Salt and pepper
Olive oil
Vinegar
grape tomatoes
Red pepper flakes optional to spice it up
Marinara sauce–your favorite recipe or a good jar will do (this is just for the topping)

Make a vinaigrette to oil the bottom of the pan. Then add al dente cooked quality elbow macaroni. Then mix equal parts ricotta and cottage cheese for spreading on the next layer. Next, place thickly sliced zucchini coins over the cheese. Then add macaroni, cheese mixture, and zucchini alternating layers until they are gone. The topping is zucchini, with marinara sauce, chopped shallot, garlic, Italian seasoning, grated Parmesan, sliced grape tomatoes, salt and pepper. Bake on 375 for about 30-45 minutes until all is warm and melted. This was a sweet and savory delight! IMG_8038.JPG

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About akvenable

Traveling and new exciting experiences are what life is all about!
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3 Responses to Cabin Cooking

  1. SAL says:

    Looked great, tasted even better!

    Like

  2. Pingback: Cabin Cooking | Recipe Blogs, Recipes

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