Baked Ziti with Summer Squash

baked zizi with summer squashBAKED ZITI WITH SUMMER SQUASH

Weight Watchers : Cook it Fast

2 cups (about 6 oz.) whole wheat ziti of penne

2 tsp. olive oil

1 yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

2 garlic cloves, minced

2 cups fat-free ricotta cheese

1 cup shredded fat-free mozzarella cheese

Cook ziti according to package directions, omitting salt if desired; drain.

Preheat oven to 375 degrees.  Spray 8-inch square baking dis with non-stick spray.

Heat oil in large non-stick skillet over medium heat.  Add squash, zucchini and garlic; cook, stirring until softened, about 6 minutes.  Stir in cooked ziti and marinara sauce.

Combine all together; transfer mixture to prepared baking dish; top with some extra mozzarella cheese.  Bake until heated through and bubbling, about 20 minutes.

Cook’s Note:  To add even more flavor to this dish, stir a handful of chopped fresh basil into pasta before baking.

(Recipe: Baked Ziti with Summer Squash was in Weight Watchers – Cook it Fast; August, 2014)


Greek Herb Ratatouille

Greek Herb Ratatouille

Greek Herb Ratatouille


When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska


Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese


Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)


(Recipe for Greek Herb Ratatouille was on, 2014)