Recipes: Cheese

recipes You will need

Cheesy Zucchini Squash Bake

If you’re a fan of cheese, zucchini and squash, this recipe is for you! It makes a great side dish for any meal. The best part is, you can use as much (or as little, but why?) cheese as you’d like. This dish is best served right out of the oven.

By Kaitlin Barger

INGREDIENTS

2 medium yellow squash, cut into half-moon slices

2 medium zucchini, cut into half-moon slices

1 teaspoon minced garlic 2 tablespoons thinly sliced green onion 1-2 cups shredded mozzarella cheese 1-2 cups shredded parmesan cheese ½ tablespoon Italian seasoning ½ teaspoon red pepper flakes, for garnish ½ teaspoon breadcrumbs Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375.

2. Spray a baking dish (I used the standard 13.2 x 8.9) with cooking oil. 3. Combine zucchini, squash, garlic, 1 cup of both cheeses, green onion, Italian seasoning, salt and pepper in the dish. Stir until squash is coated in cheese and spices are well-distributed. 4. Bake for ~20 minutes.

5. Check squash with a fork to make sure it’s mostly tender. 6. Remove from oven and sprinkle rest of the cheese on top, along with the breadcrumbs and red pepper flakes. 7. Bake for another 10 mins., or until cheese is melted and squash is fully baked. 8. Serve and enjoy!

You will need

Ooey Gooey Goulash

Although it’s not quite chili and not quite goulash, this ooey-gooey casserole will satisfy your craving for a budgetfriendly dinner, using ingredients you likely have in your pantry right now. Have crushed tomatoes instead of diced? No problem! Or maybe you have pasta shells, but no macaroni? Use the shells instead! Just remember that the casserole will taste saltier as it cooks, so wait until the end before adjusting seasonings.

By Nic Williams

INGREDIENTS

1½ cups dry elbow macaroni 1 sweet onion, chopped 4 tablespoons olive oil 2 pounds ground beef 2 teaspoons garlic powder 1 28-oz. can diced tomatoes, with juice 6 oz. tomato paste 16 oz. chili beans, with juice 1 teaspoon chili powder 1½ teaspoons kosher salt 1 teaspoon ground black pepper 1 teaspoon smoked paprika 12 oz. shredded cheese, such as cheddar

DIRECTIONS

1. Heat oven to 375 and cook macaroni according to instructions on package. 2. Meanwhile, in a large Dutch oven, sauté onion in olive oil for 10 min. over medium heat, or until onion is soft and starting to brown. 3. Add ground beef and garlic powder to onions. Stir and cook seasoned beef until it has just turned brown and broken into small chunks, about 8-10 min. 4. Add tomatoes with juice, tomato paste, chili beans, chili powder, salt and pepper to Dutch oven. Stir until combined. 5. Drain macaroni, reserving 1 cup pasta water. Mix macaroni into Dutch oven and, if necessary, add enough pasta water to ensure a chili-like consistency. 6. Stir in paprika, put the lid on the Dutch oven and bake for 15 min. Remove lid and sprinkle cheese over the top of the dish, then put the lid back on and bake for an additional 8-10 min. until cheese has melted.