| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main, Dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Zucchini, cut into 1/4-inch-thick slices |
| 1 |
tb |
Olive oil, divided |
| 1 |
c |
Fresh or frozen corn kernels, thawed |
| 3/4 |
c |
SARGENTO Ricotta Cheese |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 1 |
|
Jar (16-ounce) thick and chunky salsa |
| 7 |
|
Corn (6-inch) tortillas, cut into quarters |
| 9 |
oz |
SARGENTO Sliced Natural Mozzarella Cheese |
|
|
Toppings: minced fresh cilantro, sliced ripe olives, sour cream, chopped tomatoes |
INSTRUCTIONS
Toss zucchini with 1 1/2 teaspoons olive oil; spread in a single layer on a
15-x 10-inch jellyroll pan. Toss corn with 1 1/2 teaspoons olive oil;
spread in single layer in a 9-inch square baking pan. Bake vegetables
(using both oven racks) at 500° for 15 to 20 minutes or until vegetables
are lightly browned, stirring corn and switching pan positions in oven
halfway during cooking time. Let cool.
Combine ricotta cheese, cumin, and salt; stir well, and set aside. Place
salsa in a fine wire mesh strainer; drain excess liquid from salsa. Place
in a small bowl and set aside.
Arrange 9 tortilla quarters in bottom of a greased 9-inch square baking
dish, arranging to fit and cover bottom completely. Spread 2/3 cup salsa
over tortillas. Arrange 2 cheese slices over salsa. Spoon half of ricotta
mixture evenly over salsa. Top with half of zucchini and corn. Repeat
layers once. Top with remaining tortillas, remaining salsa, and remaining
cheese slices. Cover with aluminum foil, and bake at 400° for 30 minutes or
until thoroughly heated. Let stand 5 minutes before serving. Serve with
toppings, if desired.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
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