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Summer Vegetable Bake
May 12, 2011

A few weeks ago, I promised to share my recipe for one of my all-time favorite recipes: my mom’s Summer Vegetable Bake. While the butter and cheese in the recipe don’t exactly make it the healthiest way to get your daily servings, it sure is one of the tastiest ways to make vegetables a part of your meal. Plus, it’s one of the only ways that my husband will tolerate zucchini.

This dish is best when you use fresh veggies, and my favorite place to stock up is any farmers’ market. The ASU Regional Farmers’ Market is now open, and it has tons of local produce. It’s located on Stadium Boulevard just across from ASU and is open on Saturdays from 7 a.m. until whenever the goods are gone.


Layered Vegetable Bake

• 3 medium zucchini
• 12 small-to-medium tomatoes
• 1/2 of an onion (It will be sweeter with yellow, but red work just fine.)
• 1 stick of butter, melted
• 1 tsp. basil
• 1 1/2 cups of shredded mozzarella cheese

1. Thinly slice the first three ingredients.
2. In a flat casserole dish, first spread out the zucchini, then the onions, and finally, the tomatoes.
3. Pour the melted butter over all of the vegetables.
4. Sprinkle basil evenly over top.
5. Cover with foil, then cook at 400-degrees for 45 minutes.
6. Then, remove the foil, add the cheese, and return to the oven for 15 to 20 more minutes. The veggie bake will be done when the cheese is melted and the edges start bubbling.

-Audrey Hanes

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