Hi, I’m Heather MacLeish, I study architecture at Virginia Tech. For Blacksburg Walks I created a walk about choices to make and voices to find. I also helped edit this cookbook. This is the first recipe I made in my apartment when I transferred to Tech in 2010. I love vegetables! Tastes best when cooking and eating is shared with someone you care about!
6 yellow squash or zucchini 1 tbsp. + 2 tbsp. extra virgin olive oil Course-grained salt and cracked black pepper 2 medium clove garlic, minced 1 ¾ cups fresh tomatoes, roughly chopped (or canned crushed tomatoes with juice - or crush canned whole tomatoes yourself) ¼ cup loosely packed, roughly chopped basil 8 ounces mozzarella cheese, shredded ¼ cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees Fahrenheit. 2. Heat the olive oil in the skillet over medium high heat. Add the onions and sauté for 5 minutes. Add the minced garlic and sauté until onions are soft and caramelized ….about 15 minutes. Add salt and pepper to taste. Remove from heat and set aside. 3. Lightly oil the bottom of the casserole dish. Spread one layer of sliced zucchini across the bottom. Top with a layer of sliced tomatoes. Top with 1/3 of the caramelized onions. Sprinkle with chopped basil, salt and pepper. Top with 1/4 cup of grated Parmigianino (or more if you wish!). 4. Repeat with two more layers, ending with caramelized onions and grated Parmigianino on top. 5. Drizzle top with a bit of extra virgin olive oil. Bake in oven for 50 minutes. Remove and let rest for about 10 minutes prior to serving.
