SALSA AND CHEESE WITH SUMMER SQUASH INTO A ZESTY CASSEROLE

                     SUMMER SQUASH CASSEROLE by CHEF DAN:

Serves 10

INGREDIENTS:

 8 cups zucchini, cut into thin stripes

10 cups summer squash, cut into thin strips

3 cups cherry tomatoes, halved

1 onion, chopped

2 tablespoons olive oil

3 garlic cloves, chopped

6 oz feta cheese

12 oz ricotta cheese

1/2-cup milk

12 oz penne pasta

1/2-cup Panko crumbs

3/4-cup salsa

1 tablespoon cold butter, cut into small pieces

Hand full fresh basil, torn

DIRECTIONS:                             (PRE-HEAT OVEN 400 DEGREES)

1.     Cook pasta according to package directions.

2.     Drain and set aside.

3.     Heat oil in a skillet over medium-high heat.

4.     Add tomatoes and sauté until browned about 7-10 minutes.

5.     Add chopped garlic, cook 1 minute.

6.     Combine ricotta, feta, salsa, and milk in a mixing bowl, stir well.

7.     Add cooked pasta, tomatoes, zucchini, squash, cheese mixture and basil. Stir gently.

8.     Transfer to a 9x 13-inch baking dish and coat with cooking spray.

9.     Top with Panko.

10.                        Sprinkle butter evenly over top.

11.                        Cover and bake for 30-40 minutes or until hot and bubbly.

ENJOY DAN:                                        BON-APPETITE