Our garden finally produced fruit!
It has been a long summer because we waited so long to plant, but finally we have something to pick!
I am so proud of this meal because it has all the makings from our garden.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned. Serve with salad greens.
Note: I did not have ricotta cheese so I subbed it for Parmesan.
Rating: 4.8 This meal was delicious. Like Mmm mmm, good. (Sorry for the trademark, Campbell's. I can't think of any other way to describe how good it was.