AUGUST Redux: A Vacation-Inspired Recipe – Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
This month’s Recipe Redux is definitely a fun one! I absolutely love traveling and reading about others travels so I can’t wait to see what everyone comes up with- check out the link up at the end of the post! This summer I have pretty much been all over the place but obviously my Italy trip was the highlight. So far I’ve only recapped half of it (Positano/Naples and Rome– click to read about my trip) but I promise to finish soon.
Italy was nothing short of amazing and obviously the food was fantastic. While we have a lot of great Italian places in the states (especially in Philly) it was great to have the authentic foodie experience. My favorite dishes included the zucchini parmesan in Positano, the classic Italian macaroni and cheese in Rome, the gelato in San Gimignano, and the creamed cod with polenta in Venice. I decided to use two of the more popular ingredients we had in Italy, zucchini and polenta, to make a new Italian dish. If you don’t have a spiralizer you can just chop the zucchini and squash. I made this on Sunday night and ate it for lunch every day that week. I loved having a hearty and veggie packed lunch every day. This would also be a great family dinner to serve. While most Italian would never use a tube of polenta or premade sauce, they both made this meal come together super easy.
2 cloves garlic, minced
1 TBSP olive oil
1 yellow onion
2 yellow squash
1 package mushrooms (8 oz)
1 tube prepared polenta
1 jar marinara sauce (I used Whole Food’s 365 brand)
1 cup shredded mozzarella
- Preheat oven to 350
- In a large pan sauté garlic until they start to slightly brown
- Wash all vegetables
- Add onions to garlic and sauté for a few minutes
- Spiralize zucchini and squash
- Add tomato and mushrooms to sauté pan, cook for a few more minutes and add sauce
- Slice polenta rounds
- In a 13 x 9 baking dish spread a thin layer of sauce on bottom
- Begin layering lasagna in the following order- polenta rounds, spiralzed zucchini and squach, sauce and continue layering until all ingredients are used
- Top with mozzarella cheese
- Bake at 350 for 30 minutes
- Serve warm or reheat as needed
Where did you go on vacation this year? What was the most delicious thing you ate!?!