Qit el-Remel
06-13-05, 07:23 PM
Spicy Primavera Casserole
By: Qit
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian diet.
Ingredients:
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2 large red or yellow bell peppers (or whatever other color they may turn when fully ripe).
3 medium zucchini or other summer squash
1 medium eggplant
1 large onion
2 serrano peppers or one-half of an habañero (to taste)
About 32 ounces of tomato sauce
About 8 ounces of grated mozzarella or provolone cheese
About 10 ounces of grated sharp cheddar cheese
About 8 ounces of cream cheese
About 8 ounces of ricotta or feta cheese
About 8 ounces of grated parmesan or romano cheese (preferably freshly grated)
Spices: Fresh garlic, Italian seasoning (usually rosemary, parsley, and oregano), and cayenne or paprika to taste
At least 10 corn tortillas
Olive oil
Instructions:
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Sauté eggplant, peppers, onion and squash (add in that order, or something will be mushy!) in olive oil until tender. Add to tomato sauce and simmer in a large saucepan with spices for approximately 15 minutes.
Layer tortillas on the bottom of casserole dish; add a layer of sauce mixture, followed by a layer of cheese (don't forget the cream cheese and ricotta!) and start over with tortillas again for at least three layers.
Top with cheese; bake in 350º oven for thirty minutes or until golden brown on top (or microwave on high for twenty minutes).
Additional comments:
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In my experience, this recipe serves about six.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: Qit
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
2 large red or yellow bell peppers (or whatever other color they may turn when fully ripe).
3 medium zucchini or other summer squash
1 medium eggplant
1 large onion
2 serrano peppers or one-half of an habañero (to taste)
About 32 ounces of tomato sauce
About 8 ounces of grated mozzarella or provolone cheese
About 10 ounces of grated sharp cheddar cheese
About 8 ounces of cream cheese
About 8 ounces of ricotta or feta cheese
About 8 ounces of grated parmesan or romano cheese (preferably freshly grated)
Spices: Fresh garlic, Italian seasoning (usually rosemary, parsley, and oregano), and cayenne or paprika to taste
At least 10 corn tortillas
Olive oil
Instructions:
-----------------------------------------------------
Sauté eggplant, peppers, onion and squash (add in that order, or something will be mushy!) in olive oil until tender. Add to tomato sauce and simmer in a large saucepan with spices for approximately 15 minutes.
Layer tortillas on the bottom of casserole dish; add a layer of sauce mixture, followed by a layer of cheese (don't forget the cream cheese and ricotta!) and start over with tortillas again for at least three layers.
Top with cheese; bake in 350º oven for thirty minutes or until golden brown on top (or microwave on high for twenty minutes).
Additional comments:
-----------------------------------------------------
In my experience, this recipe serves about six.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.