Vegetable Tian - delicious way to use summer squash

My little granddaughter loves making the pattern of green, yellow, white and red and reciting the colours in Yiddish.


Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)

Ingredients:
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
Treif salt and pepper to taste
1 cup shredded Italian cheese

Directions:
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

K (D)

Shredded Zucchini Cutlets with Yoghurt Dill Sauce - Quick and Easy and Great for Passover!

We had an abundance of zucchini this year in the garden.  We made many dishes featuring zucchini and we also froze packages of 2 cups either shredded or sliced and blanched zucchini.  For this recipe, we have used both fresh and frozen shredded zucchini.  When using frozen, you will notice, once thawed, there will appear to be a lot of liquid in the bag.  Do not discard this liquid as it came from the zucchini and contains nutrients.  The Yoghurt Dill sauce really tastes delicious with these cutlets. 

If you use potato starch and check all ingredients carefully this recipe will be perfect for Passover.

I mixed these up last night and my daughter cooked them and made the sauce.  So easy.

Ingredients:

2 cups grated zucchini - fresh or frozen and thawed (If using frozen, squeeze excess liquid once thawed)
2 eggs, beaten
1/4 cup onion, chopped fine
1 Jalapeño, finely chopped  (This is optional but so good - vary amount according to your taste)
A few tablespoons of chopped fresh parsley and green onion - for colour
1/2 cup grated Parmesean cheese
1/2 cup grated cheese - I used a mix of Jack and Cheddar.  Any good cheese you have on hand is fine
1/4 tsp salt (or to taste)
1 cup instant mashed potatoes or 1/2 cup potato starch  (1/2 cup flour may be used but they come out so   much lighter with instant mashed potatoes or potato starch)
2 Tbsp olive or other vegetable oil - for frying

Yoghurt Dill Sauce

1/2 cup plain yoghurt - we use homemade or Greek-style yoghurt - whole cream, 2% or non-fat
2 Tbsp dried dill weed or 1/8 cup finely chopped dill fresh dill weed (or chopped mint if you have)
2 Tbsp fresh lime juice (lemon juice can be substituted if you do not have lime)
1/4 teaspoon garlic salt
1/4 teaspoon freshly cracked pepper

Mix ingredients for Yoghurt Dill Sauce. Refrigerate for a minimum of 10 minutes.  Taste and adjust seasoning

Method:

Add all ingredients to a medium, except for the oil, and mix well with a fork or spoon.
Heat a skillet to medium and add oil.
Use a measuring cup (1/4 cup) or dairy ice cream scoop to obtain evenly sized portions.  Shape into balls and then flatten and firm with hands. 
Add patties to skillet and fry for 5 minutes on each side or until brown and crispy. Only turn once so make sure they are brown before you flip them.

Transfer to a plate and keep warm as you fry the patties.  When ready to serve, top with a decorative sprinkle of extra Parmesean cheese and serve with yoghurt dill sauce.

K (D)
Kosher for Pesach!!!