And now for something completely different

We cooked dinner tonight out of our own garden.  Zucchini and squash and basil from our own backyard.  Tomatoes from Edgewater Farm. 

Happy Birthday to me!!

Baked Ziti with Summer Veggies

Ingredients

• 4 ounces uncooked ziti
• 1 tablespoon olive oil
• 2 cups chopped yellow squash
• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 2 cups chopped tomato
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

Preparation

• Cook pasta according to package directions, omitting salt and fat; drain.
• Preheat oven to 400°.
• Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes.
• Add tomato and garlic; sauté 3 minutes.
• Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

(See that chiffonade, yes I said chiffonade, of basil?  That was out of my garden and picked by my own Miss 4, who went out and picked it herself while I waited in the kitchen and counted to thirty.  I'm working on this independence thing!)
• Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella.
•  Bake at 400° for 15 minutes or until bubbly and browned.