I don’t know about y’all, but between our friends’ and family’s gardens, we are s.w.a.m.p.e.d with fresh veggies. This isn’t a problem until the veggies, sitting on my counter, begin to rot and attract fruit flies because I can’t use them quick enough and no one else wants any more “hand-me-down” veggies. Have you been there before? Do you know the struggle? There are only so many salads I can eat, and I have no idea how to can (should I add that to my “to do” list!?) so that is out the window.
And then, the other night, I had an “ah ha” moment. I remembered a dish that my mom used to make when I was growing up that used a lot of fresh veggies and was delicious. Not knowing 100% what she used to do, and being too lazy to call her, I tried my best to replicate the dish based off my memory. As dangerous as that sounds, it actually turned out well. Veggies were used up and we had a yummo side dish for multiple meals.
This “summer veggie lasagna” is filled with fresh flavor and…cheese! Amen? Don’t let my made up name fool you- there are no pasta noodles in this dish. I just laid the veggies on top of one another, giving it a lasagna appearance. Ok. Let’s get into this thing!
Summer Veggie Lasagna (Minus the Noodles)
- 1 sliced zucchini
- 1 sliced squash
- 3 sliced tomatoes
- 1 sliced onion
- Cheddar Cheese, sliced (enough for layering)
- Salt, pepper, & garlic powder to taste
- Olive Oil
- *Preheat oven to 350*f
- 1. Rinse & slice all veggies
- 2. In a casserole drizzle olive oil onto the bottom.
- 3.Begin to layer the veggies. (No particular order.)
- 4. Place a small coating of cheese and a dusting of spices before starting a new layer of veggies.
- 5. Continue steps 3 & 4 until all veggies have been used up.
- 6. Top with small coating of cheese.
- 7. Cover with foil and place in oven for about 30 minutes, or until veggies are tender and cheese is melted.