Summer Vegetable Bake October 4, 2017 By Jump to recipe Summer Vegetable Bake October 4, 2017 by EIR Category Recipes Persons 9 Ingredients 1 med ZUCCHINI W/SKIN, RAW 1 med WHITE (LEBANESE) SUMMER SQUASH W/SKIN, RAW 2 med CARROTS, RAW, 2 cup SPINACH, BABY 2 tbsp GARLIC, RAW 1/8 tsp BLACK PEPPER, GROUND 2 cup RICOTTA CHEESE, PART SKIM 1/4 cup PARMESAN CHEESE, GRATED 1 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined Instructions Preheat oven to 375 degrees. Lightly oil a 9x9 inch baking dish. Wash and thinly slice zucchini and lebanese squash length-wise with a mandolin. Thinly slice carrots with mandolin. Mix minced garlic and pepper into ricotta cheese together. Layer the squashes, carrots, spinach and ricotta cheese in baking dish, alternating the 2 squashes with each layer. The final layer should be squash. Top with remaining ricotta cheese and gated parmesan. Bake at 375 degrees for 30-35 minutes or until vegetables are tender and cheese on top is bubbly and slightly browned. Can be frozen up to 1 month prior to baking. Tags easy summer casserole recipes, squash casserole recipes, Summer casserole recipes, vegetable bake, vegetarian casseroles © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.