Let us see how many different ways I can cook the Zucchini and Squash that I have. Since it is the end of the month we have left overs from other recipes like 2 ounces of cream cheese, a half a tub of Ricotta cheese, Mozzarella… you get the idea. What in the world was I going to do with a ton of cheese and vegetables? *ding* I could toss everything together… but it will need something else, ah tomato sauce… I knew I bought those two small cans for a reason! Voila another experimentation that turns out good.
1/2 a cup of Mozzerella
1/4 cup of Ricotta
2 ounces of cream cheese
1 8 ounce can of tomato sauce
In a bowl mix everything together except the vegetables until well combined. Putt a few layers of vegetables on the bottom of a small caserole dish, and then pour some of the cheese, tomato mix so that it covers the vegetables. Continue to layer the two until you are finished with the cheese/tomato mix.
Bake at 350 for about 25-30 minutes or until it is simmering and the vegetables are cooked and slightly soft.