4 cups zucchini/crookneck, sliced
1 tablespoon olive oil
1/2 teaspoon dried basil
salt & pepper to taste
1 cup shredded cheese, divided (use any combo of mozzerella, jack, asiago - whatever you like)
Preheat the oven to 375 degrees.
In a bowl toss the squash, oil, spices and 1/2 cup of cheese. Put into an 8"x8" baking dish and bake for 20 minutes. Top with the remaining 1/2 cup of cheese and bake for an additional 10-15 minutes until the squash is fork tender but not mushy.
Serves 16
Berries:
5 1/2 cups frozen blueberries
7 1/2 cups frozen raspberries
2 lemons, juiced
1/2 cup sugar
3 teaspoons cornstarch
2 pounds strawberries, hulled and slices
Lemon Cream:
2 cup heavy whipping cream
2 tablespoon sugar
1 teaspoon vanilla extract
2 (11-ounce) jar lemon curd
2 pound cakes, cubed
Directions
Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
Combine the blueberries, raspberries, sugar, cornstarch and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat, stir in the sliced strawberries and let cool for at least 1 hour. The mixture should thicken up just a bit as is cools.
In a clean bowl, whip the cream to soft peaks then add the sugar and the vanilla; finish whipping to stiff peaks. Put the lemon curd into a second bowl and whisk it a bit to loosen it. Add in one quarter of the whipped cream and whisk. Fold in the remaining whipped cream.
To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake. Then soak the cake with a layer of berries and their juices. Repeat - cream, cake then berries. Finally top with the cream mixture.
Cover and refrigerate until ready to serve.
Print friendly recipe here.
