Page 46 - Flathead Beacon // 9.14.16

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SEPTEMBER 14, 2016 // FLATHEADBEACON.COM
“Live The Lifestyle You Deserve”
140PineNeedleLane,Bigfork • MLS#331574 • $699,000 4bedrooms,4baths3,668sqft w/apartmentover6cargarage,1.5 acres,views.AdjacenttoEagleBendGolfcommunity. NoHOA.
200PineNeedleLane,Bigfork • MLS#21607089 • $659,500 3 bedrooms, 3 baths 2,888 sq ft , newly renovated, 2 double garages
+ carport. Views of Flathead Lake, River & Valley. New boat house with shore stations included.
179ParkwayAvenue,Bigfork • MLS#21605347 • $645,000 4 bedrooms, 5 baths 3,252 sq ft, theater room. Boat slip included on canalof FlatheadLake.Convenientlocation.
600GrandDriveUnit#15,Bigfork • MLS#21603599 • $539,000 2 bedrooms, 3 baths, 2,024 sq ft, Marina Cay Estates Bigfork Bay & Flathead Lake views.
31817FishhawkLane,Bigfork • MLS#332179 • $499,000 3 bedroom, 3 bath, 3,036 sq ft, 3+ acres. 21 x 28 shop, 21 x 28 storeroom. Views of Flathead Lake.
257EagleBendDrive,Bigfork • MLS#21608876 • $375,000 2 bedrooms, 2 baths, 2,094 sq ft, located on the #1 fairway of Eagle Bend Golf course.
LOCATIONS MONTANA REAL ESTATE
331 Bridge Street, Bigfork, MT 59911
406-837-1800
www.LocationsMontana.com
THIS WEEK’S ITALIAN SQUASH bake is a true workhorse. Want an easy, make-ahead weeknight side dish? This will do the trick. Hosting both vegetarians and meat eaters for din- ner? Serve Italian squash bake along with grilled chicken or sh on the side for the carnivores, and you’ll be all set.
Since the recipe is quite exible, you can easily make as much or as little as you need. The colors of the vegetable slices are pretty, juxtaposed against one another, making this a company-worthy recipe with zero last-minute prep.
A quick note to parents: Once you’ve sliced up the veggies, let your little ones do the layering — it’s a great way to include them in the vegetable cookery of dinnertime. And you almost can’t mess this up, aside from the aesthetics.
My daughter, who loves to help me make this, even considers it a (light- ened-up) version of lasagna. She’s actu- ally not too far o . This Mediterra- nean-style squash bake is inspired by a tian, which is a Provençal dish named after the earthenware baking vessel tra- ditionally used to make it. A tian typi- cally is loaded with veggies, and then is often topped with lamb or salty pork.
My squash version gets its avor from calorie-free herbs, lemon juice and gar- lic cloves instead, plus just enough sat- isfying fat from a light dusting of cheese added in the nal stages of baking. Since squash only packs in about 10 calories in a half-cup serving (and surprisingly only about a gram of sugar), a little cheese is the perfect touch of comfort. Bringing Mediterranean air to your weeknight
cooking routine might be just the thing your autumn needs.
Italian Squash Bake
Start to nish: 1 hour
Servings: 4
1 medium-large zucchini, sliced
1 medium-large yellow crookneck
squash, sliced
2 large shallots, sliced
2 tomatoes, sliced (halve slices into
half-moons if too large)
5-10 garlic cloves
2 teaspoons dried Italian herb
seasoning
1 tablespoon olive oil
juice of 1/2 lemon
1/2 cup shredded mozzarella or parme-
san cheese, or mixed salt and pepper
Preheat oven to 375 F. Spray an 8-inch earthenware or regular baking dish with nonstick cooking spray. Season the vege- tables with a little salt and pepper.
Layer the squash, tomato and shallot slices “shingle style” in the dish, alter- nating vegetables. Don’t hesitate to pack the vegetables in fairly tightly; the slices should not lay completely at.
Once the vegetables are all snuggly in the baking dish, sprinkle on the gar- lic cloves, and dried herbs. Drizzle on the olive oil and squeeze on the lemon juice. Cover with foil and bake for a half hour.
Remove the foil and continue baking for an additional half hour, sprinkling the cheese on top the last 15 minutes (for a total bake time of about an hour.) Serve warm or room temperature.
SIDE DISH MELISSA D’ARABIAN ITALIAN SQUASH BAKE
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook “Supermarket Healthy.”