from CSA member Heather Copps
- Slice 2 medium summer squash on a mandolin to make the “pasta.” You may sprinkle with salt and lay on paper towels to pull out some moisture if you like.
- Saute onion, garlic and whatever green is in your box.
- Mix basil and parsley (oregano or chives) with a container of ricotta and 4 oz goat cheese.
- Add salt and pepper to taste.
Layer ingredients with tomato sauce (fresh or store bought) and mozzarella cheese.
bottom to top:
tomatoes
squash
ricotta
squash
onion/greens
squash
ricotta
squash
tomato sauce
mozzarella (and parmesan is desired)
Bake at 350 for about 30 mins covered and 10 mins uncovered. It is moist but flavorful. you may need a spoon.
Fox & Fawn Farm 