Summer is in full swing so the last thing we great cooks want to do is spend our time indoors, slaving over a hot stove. Let’s talk about some make-ahead, easy-prep meals that will delight everyone in your life.
Easy Southwestern Tortilla Pie
- 1 (15 ounce) container Part-Skim Ricotta Cheese
- 1 cup your favorite Salsa (I like Pace Medium)
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (15 oz) can black beans, rinsed and drained
- 1 (8 ounce) package Shredded Mozzarella Cheese, divided
- 8 flour tortillas (8 inch) , divided
- 1/2 cup light cream
- Spray 9-inch deep-dish pie plate or springform pan with no stick cooking spray.
- Mix ricotta cheese, salsa, black beans, spinach and 1 cup of the mozzarella cheese until well blended.
- Layer tortillas, 1/2 cup of the ricotta mixture and 1 Tbsp. of the cream in pie plate; repeat layers until all ingredients are used.
- At this point the dish can be covered and refrigerated for up to 4 hours, bring close to room temperature before baking.
- BAKE at 375 degrees F for 20 minutes. Sprinkle with remaining 1 cup of mozzarella cheese. Bake an additional 5 minutes. Cut into wedges. Serve with additional salsa, if desired.
This Tortilla Pie would be great served with some corn-on-the-cob slathered with chili-butter and a squeeze of fresh lime juice. A slice of watermelon for dessert would perfect the picture.
Summer Vegetable Parmesan Pie
- 3 cups fresh or frozen corn kernels — thawed
- 5 small zucchini — julienned
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh dill weed — chopped
- 2 tablespoons unsalted butter — melted
- 4 medium tomatoes -1/2-inch slices
- 3/4 cup Parmesan cheese — freshly grated
- 1/3 cup dry bread crumbs (I like Panko best)
- 2 tablespoons olive oil
Preheat oven to 375°F.
In a 13×9-inch glass baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, dill, and melted butter. Toss to coat vegetables. Spread the vegetables evenly and top with a layer of sliced tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl combine the cheese and breadcrumbs. Sprinkle this mixture evenly over the tomatoes and then drizzle with the olive oil. At this point the dish can be covered with plastic wrap and refrigerated for up to 6 hours ~ bring to room temperature and proceed.
Bake the pie for 30 minutes or until the cheese is bubbling. Remove it from the oven, and let stand for 5 minutes before serving.
This would be a delicious vegetarian dinner served over whole-wheat linguine or as a side dish for something a bit more decadent…like delicious home-made Macaroni & Cheese!