Tuesday, June 24, 2008
This recipe is one I've been making in our house for a long time and I really love it. I believe it originated from Good Housekeeping magazine. No need to be intimidated by crepes - they are super easy and low calorie and can be filled with just about anything. Or, if you'd rather, you can substitute tortillas for the crepes. But the crepes are just too yummy to replace, in my opinion.
I used grape tomatoes this time instead of the plum tomatoes that the recipe calls for. With the tomato scare going on, I wanted to use something that I knew was safe. I just halved the grape tomatoes and they worked perfectly.
This recipe is healthy and light, just perfect for summer. It's also quick, taking only about 30 minutes from start to finish. Perfect for a fast weeknight meal. You've gotta try it!
Summer Squash, Ham, & Mozzarella Crepes
2 teaspoons olive oil
1 garlic clove, crushed
1 pound plum tomatoes, seeded and chopped
3 zucchini (about 8 oz. each), each cut lengthwise in half, then crosswise into 1/4 inch thick slices
1 small red pepper, thinly sliced
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 package (4.5 oz.) refrigerated crepes (ten 7-inch crepes)
10 thin slices baked ham (about 6 oz.)
1.5 cups shredded part-skim mozzarella cheese (6 oz.)
1. Preheat oven to 400 degrees. In non-stick 12-inch skillet, heat oil over medium-high heat. Add garlic; cook 1 minute, stirring. Add tomatoes, zucchini, and red pepper; cover and cook 7 minutes or until tender, stirring occasionally.
2. Stir in basil, ground pepper, and salt; cook, uncovered, 5 minutes or until all liquid evaporates. Reserve 1 cup zucchini mixture; keep warm.
3. Place crepes on work surface; top each with 1 ham slice, then about 1/3 cup zucchini mixture; sprinkle with mozzarella. Fold each crepe over to enclose filling. Place crepes, seam sides up, in two 13" by 9" baking pans. Bake crepes 6 minutes or until golden. Top with reserved zucchini mixture to serve.