Dear Zucchini and Squash,
I want to thank you for your lengthy and highly generous visit. You graced our dinner table night after night and you certainly never disappointed our taste buds. Whether you were sauteeing in a pan of hot olive oil or baked with fresh herbs and cheese, we were always happy to have you around. It is hard for me to accept every summer that your stay is only temporary, so as you make your final departure here is a tasty dish that says “goodbye” to you and “hello” to our new tomato guests who have just arrived. Until next year, you will be missed!
Your By-Chance Gardener
- 1 frozen puff pastry sheet
- 1 tbsp olive oil
- 1/4 cup sour cream
- 1/2 tsp onion salt
- 1/2 tsp garlic powder
- salt and pepper
- 1 small zucchini, thinly sliced
- 1 yellow squash. thinly sliced
- 4 roma tomatoes, thinly sliced
- 2 tbsp chopped fresh oregano (can use whole leaves)
- 2 tbsp chopped fresh thyme
- 2 oz goat cheese crumbles
- 1/2 cup shredded mozarella cheese
- parmesan cheese
- Per directions on the pastry box, set out pastry about 30 minutes ahead of time. Preheat oven to 350 degrees. Once the pastry is thawed, roll out onto a greased baking sheet and turn up the edges to create a lip.
- Brush pastry with olive oil. Spread sour cream onto pastry. Add onion salt, garlic powder and salt and pepper.
- Spread shredded mozarella over sour cream mixture.
- Place zucchini, yellow squash and tomato slices over the cheese varying for color and better presentation.
- Sprinkle goat cheese, parmesan, oregano and thyme over vegetables and bake at 350 degrees for 25 minutes or until crust is golden and cheese is melted.
Prep time is 15 minutes working time with 30 minutes allotted to thaw the pastry.