This is one of those recipes that is completely up to the chef and family as to what they like. For example, in this written version, there are carrots. My husband hates carrots, but replace them with 1 green pepper, and you have a winner for him. You can also change the cheese to be any type of variety that your family likes, what you have on hand, or what you think will compliment it better. I used Mexican blend because it is what I had on hand. Feel free to experiment and enjoy new and different combinations!
- 2c flour
- 1t baking powder
- salt and pepper
- 2 good sized yellow (summer) squash
- 1 good sized zucchini
- 3 carrots
- 1/2c red onion
- 1c corn
- 1c spaghetti sauce
- chopped garlic
- corn oil
- shredded Mexican cheese blend
Helpful NOTES: The red onions were NOT hot in this recipe. Leftovers tasted good or even better, possibly due to mingling in the fridge. Of course, salt, pepper, and garlic are all to taste-we like garlic, so if you do not, you might want to try reducing our amount. I used frozen zucchini, so fresh is not required and does really well. If you’re one of those that really needs precision and exact measurements of everything, I’m really, really sorry.
Start by chopping up all the veg. (My carrots did really well this year-yay!!)
Saute in oil, adding salt and pepper and 1t chopped garlic. Cook and stir until your desired doneness. Add the spaghetti sauce and heat through.
While that’s cooking, mix the flour with the baking powder and 1/2t salt. Add enough milk to make a sticky dough. Heat enough oil in a pan and add a 1/2t of garlic. Spread it around and plop in some dough, flattening it with the spatula. Think of this as a vegetarian yorkshire pudding. You want it about an inch thick. It’s going on the bottom and will absorb veggie juice-delish! Those dark specks are garlic…yum!
I had to cook three different pieces of the dough in order to make the right sizes and such. Flip and fry the other side too. It doesn’t have to be completely done, just mostly. It’s getting baked later. Place these pieces in the bottom of your dish to form a single layer. You want a taller dish with a thicker bottom layer of bread.
Dump in the veggie mix
Place the cheese on top and bake at 350 for 30 minutes.