Tasty Tuesday: Baked Ziti & Summer Veggies

This recipe is from Aubrey, who writes, "This is a very filling meatless dish! So easy to double & feeds a crowd inexpensively."  Thanks for sharing, Aubrey!

(photo source)

The Ingredients:

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

The Directions:

Cook pasta according to package directions, omitting salt; drain. Preheat oven to 400 degrees.

Heat large skillet over medium-high heat. Add oil to pan. Add squash, zucchini & onion; saute 5 minutes. Add tomato & garlic; saute for 3 more minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt & pepper.

Combine ricotta, remaining salt & egg. Stir into pasta mixture. Spray 8x8 baking dish with cooking spray & spoon pasta/ricotta mixture into dish. Sprinkle with remaining mozzarella. Bake at 400 degrees for 15 minutes or until bubbly & browned.

Tasty Tuesday: Blueberry Buckle

Abbey makes a mean blueberry buckle! Perfect for breakfast... or any time, really...

*& if you want to give this recipe a try, check out the new "print-friendly" button at the bottom of this (& every) post!

(photo source)

The Ingredients:

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 cups fresh blueberries

Topping:

• 2/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/3 cup cold butter, cubed

The Directions:

Preheat oven to 375 degrees. In a small bowl, cream butter & sugar until light & fluffy. Beat in egg. Combine flour, baking powder & salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-in square baking pan.

For topping: in a small bowl, combine sugar, flour & cinnamon. Cut in butter until crumbly. Sprinkle over blueberry mixture.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.