Vegetable Gratin a la Goat Cheese

This recipe is a hybrid of 2 recipes I found online and decided to tweak a little bit. I must say the results did turn out quite tasty, especially if you like the unique tangy flavor of goat cheese. I omitted the potatoes from the original recipe because we were already having 2 carb heavy dishes in our Thanksgiving meal - feel free to add them back in if you want.

Ingredients:

• 1 large sweet yellow onion, diced
• 2 cloves of garlic, minced
• 1-2 zucchini, 1/4 inch sliced
• 2-4 yellow squash, 1/4 inch sliced
• 3-4 large Roma tomatoes, 1/4 inch sliced
• 3 tablespoons olive oil
• 4 ounces goat cheese
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese
• Sea salt, freshly cracked black pepper, to taste

Directions:

1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. 
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
3. Layer ½ of the goat cheese on top of the onions.
4. Slice the zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. 
5. Season with sea salt, black pepper and dried thyme, to taste. 
6. Drizzle the last tablespoon of olive oil over the top.
7. Pour the milk over the entire dish.
8. Cover the dish with tin foil and bake for 35 minutes, or until the vegetables are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Inspired from :

• Potato, Squash, & Goat Cheese Gratin
• Vegetable Tian

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Sun-Dried Tomato Zucchini Bake

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This recipe is my first true experiment for this blog. It is a twist to the Parmesan Squash Bake. I was hoping to incorporate balsamic vinegar into a zucchini casserole/bake and came across a bottle of Ken's dressing that was hanging out in the pantry asking to be used. So I decided to put the balsamic vinegar dream on the back burner for a little while and see how this concoction comes out. I have had great luck in the past with baking meats covered in salad dressing (another topic for another time) and decided to give vegetables with dressing a try. It turned out delicious! I can't wait to experiment with other combinations.

Ingredients

• 3-4 medium zucchini
• 1 medium sweet yellow onion, diced
• 1-2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2-1 cup grated Parmesan cheese
• 1/2-3/4 bottle Ken's Lite Sun-Dried Tomato Salad Dressing

Directions

1. Preheat oven to 350 degrees F.
2. In a small pan, heat the olive oil. Pan fry the diced onion until soft and translucent, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.
3. Slice the zucchini into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly drizzle the dressing over the pieces until they are evenly coated.
4. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the veggies are soft and slightly golden brown.

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Oven-'Fried' Parmesan Zucchini Chips

This is a great side alternative to fries or onion rings. Goes great with burgers and about anything else. This is a great way to incorporate a veggie into any meal or serve as a snack! 

Ingredients:

• 1 cup seasoned breadcrumbs (I used roasted garlic flavor)
• 1/2 cup Parmesan cheese, fresh grated
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup milk
• 2 small zucchini cut in 1/4-inch-thick slices
• Cooking spray or vegetable/olive oil

Directions:

1. Preheat oven to 425° F. Grease a large oven-proof wire rack set on a baking sheet.
2. Whisk together bread crumbs, Parmesan, salt, onion powder and pepper in a medium bowl. 
3. Place milk in a separate shallow bowl. 
4. Dip zucchini slices in milk then in breadcrumb mixture patting the crumbs on. 
5. Place slices on wire rack. 
6. Repeat until all are coated.
7. Bake for 30 minutes or until golden brown. 
8. Serve immediately with basil dipping sauce if desired.

(Courtesy of Cinnamon Girl Recipes)

Dip these in a wonderful Basil Dipping Sauce - see my post here

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Parmesan Squash Bake

Ingredients:

• 2 medium zucchini
• 2-3 medium butternut/summer squash
• 1 medium sweet yellow onion, diced
• 1/2-1 c. grated Parmesan cheese
• 1/4c. extra virgin olive oil, divided
• 2 cloves garlic, minced
• sea salt to taste

Directions:

1. Preheat oven to 350 degrees F.
2. In a small pan, heat about 1 tbsp of olive oil. Pan fry the diced onion until soft and translucent, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish.
3. Slice the zucchini and squash into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly drizzle the olive oil over the pieces until they are evenly coated. Sprinkle with sea salt.
4. Bake for 30 minutes, uncovered. Sprinkle the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the vegies are soft and slightly golden brown.

(Courtesy of Sunday Baker )

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