YUMMY~ MEATLESS MEALS ~from the garden harvest!

Описание: Hey everyone happy day to you!!

Here are 2 recipes I Hope you'll try and find as delicious as we do.

We always make these when we have the early harvest from the garden fresh squash onions peppers and it just makes for summer in your mouth!

Recipe
Garden Cheesy Tomato -Squash Pie
preheat oven to 350° f

1-9 in deep dish pie crust and cook it in the oven at 450° f for 20 minutes and then set aside

~In a skillet you want to add
one large onion sliced
one medium bell pepper sliced
two to three cups of sliced zucchini
2 cups sliced yellow squash
mushrooms are optional I did not use that because I didn't have them
saute all of these together in butter
salt and pepper to taste, after turning once you want to add these spices or whatever spices you feel like you would want
garlic powder, onion powder, basil red pepper flakes, garlic herb combination that I had.
sprinkle all All of that on your squash mixture and let it saute about 5 more minutes
or until the squash is limp

~In the meantime mix together; 1/2 cup of grated cheddar cheese
1/2 cup of grated mozzarella cheese
a pinch of paprika a pinch of red pepper flakes and a pinch of parsley.

~if you want more heat to this you certainly can add whatever you like more jalapenos or whatever you want but I like it this is kind of a medium heat with the paprika and the pepper flakes.
also add one beaten egg to this
3/4 cups of mayonnaise
mixed together so everything is well incorporated and set aside

~In your baked pie crust you want to sprinkle a couple pinches of cornmeal
then add all of your sauteed vegetables
~to the top of that you want to sprinkle some grated Parmesan cheese and I put sliced Swiss cheese on that and then my tomatoes in a layer
on the top you want to spread out all of your cheese mixture making sure it doesn't go beyond the pie crust crust itself You wanted to stay within there so it doesn't bubble over.
bake for 30 minutes
after 30 minutes you want to take it out and let it rest on a cooling rack for at least 15 minutes so all of it can settle before cutting.
It's amazing!!

Recipe
Vegetarian Zucchini Boats
(this recipe I did get out of a cookbook and it is from all recipes and it was called vegetarian)
As I mentioned we always made these with hamburger but I knew I could make them without meat.

You need non-stick cooking spray
three small zucchini
one large onion chopped finally
half of a bell pepper chopped finally
I cut a little bit of jalapeno pepper up very finely about one teaspoon
garlic cloves crushed or I use garlic powder
salt and pepper to taste
1 cup of dried bread crumbs
(I used Italian bread crumbs because I like the flavor)
1 cup shredded mozzarella cheese or any cheeses that you might want to mix together
1/2 c grated Parmesan cheese
water
spices of your choice

cut the ends off of your zucchini and then hollow out the insides taking out all the seeds but leaving the center like a boat and make sure that the ends are not completely open because you want your mixture to be able to stay inside.
with the hollowed out pulp from the zucchini you want to chop that fine and add it to your onion pepper mixture
add all of the rest of the ingredients except the oil
mixed together well, making sure that it's not too soupy so just adding water enough to make the bread crumbs moist

~to each one of the zucchinis you're going to put your bread crumb mixture in there and just kind of pat it down like you saw me in the video so it stays in them.
~In a baking dish at your oil so the zucchinis won't stick
~place all of your zucchini boats in the baking dish, sprinkle again with as much cheese salt and pepper that you would like.
I spray the tops of the zucchini boats with the spray butter I use olive oil so when it is baking it'll get a little crust on top from the cheese

~bake at 3:50 for 30 minutes and if it is not browned on top you can always put the broiler on and let it broil for about a minute so that it does have a nice crust on top and a little brown

this also needs to cool for at least 5 minutes so you can handle them. you'll know that they're done when you can stick a knife in the zucchinis and it just goes right through. They are not al dente but they will have a little firmness to him which is what you want.

We hope that you'll love these as much as we do and give them a try!

Enjoy

Willis and Denise
‪@lazykmountainhomestead3476‬