Zucchini & tomato bake

When summer's abundance of zucchini is at it's peak, this will help answer the question of "What do I do with all this zucchini?!"

Ingredients:
3 small zucchini, sliced about 1/4 inch thick
1 onion, sliced
approx 15 grape tomatoes
1/2 pkg cream cheese
1 cup shredded mozzarella
1/2 cup Parmesan
1/2 cup feta
3 eggs
1 tsp tarragon (dried)
1 tsp thyme (dried)
1/2 tsp salt & pepper
zest and juice of 1 lemon
1 tsp agave nectar (or sugar)
1TBL olive oil

Directions:
Preheat oven to 350.  Heat olive oil in a skillet.  Add sliced zucchini and onion.  Saute until zucchini just starts to turn translucent, about 5-8 minutes.  In a food processor, mix cream cheese and eggs.  Pour into a bowl and add Parmesan and feta.  Mix well and add spices, lemon juice, zest and agave nectar.  Spray a 9X12 baking dish with non stick spray and layer zucchini & onions, and tomatoes.  Pour egg mixture over all and top with mozzarella cheese.  Bake at 350 for about 35-40 minutes, or until golden brown.  Let cool before cutting.

Corn casserole

This is such a great side dish!   If you love corn, this is right up your alley!  It's easy and delicious.

Ingredients:

2 cans creamed corn

1/2 stick butter, melted

1 egg

1 box Jiffy corn bread mix

2/3 cup sour cream

Directions:

Preheat oven to 375.  Spray a 2QT casserole dish with nonstick spray.  Mix all ingredients, pour into casserole dish, and bake for 45-55 min.   Y-U-M!

Honey roasted squash

Oh how I love squash.  Any kind, any way.  This is an awesome side dish for Thanksgiving.  I would also use it for squash risotto or for squash soup.  I always use an ice cream scoop to scoop out the seeds.

Ingredients:
1 butternut squash, quartered
1 acorn squash, quartered
drizzle of olive oil
1/2 cup brown sugar
1/4 cup honey
2 TB rosemary, chopped
1/2 stick unsalted butter, melted

Directions:

Preheat oven to 350.  Clean, scoop and rinse squash.  Line a cookie sheet with foil. (shiny side DOWN)  Place quartered squash on the cookie sheet, skin side down and drizzle with olive oil.  Put about a half inch of water on the cookie sheet as well, it will help keep the squash moist.  Bake at 350 for 20 minutes.  While the squash is baking, make a paste with the honey, brown sugar, rosemary, and butter.  Brush honey mixture on the squash (save a little for the end) and return to the oven to roast for another 30-40 minutes or until golden brown and gooey.