Recipe courtesy George Stella
StellaStyle.com
Serves 9
SQUASH SAUTE
2 tablespoons extra virgin olive oil
2 medium zucchini cut into ¼ inch slices
2 medium yellow squash cut into ¼ inch slices
1 teaspoon kosher salt
1 teaspoon dry oregano
½ teaspoon fresh chopped garlic
¼ teaspoons freshly ground black pepper
2 vine ripe tomatoes cut into ¼ inch slices
RICOTTA FILLING
½ cup whole milk ricotta cheese (may use low fat)
½ cup sour cream (may use low fat or plain yogurt)
½ teaspoon kosher salt
½ teaspoon dry oregano
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
½ cup grated parmesan cheese
Special Equipment: 8x8 baking dish
Preheat oven to 350 degrees F and spray an 8x8 baking dish with vegetable oil.
1. Heat the olive oil in a large sauté pan until almost smoking hot. Add the zucchini, squash and spices and cook until lightly browned and tender, only about 3 minutes. Drain.
2. Next add the lightly cooked squash to the bottom of the baking dish and cover with the tomato slices.
3. Add all the ricotta filling ingredients to a bowl except the parmesan cheese and mix well.
4. Spread the ricotta filling over the layer of tomato slices and sprinkle the parmesan cheese over all.
5. Bake for 30 minutes or until the parmesan cheese turns a golden brown and the squash is very tender and hot throughout. Cool for 5-7 minutes before slicing to serve.
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