An Italian-inspired combination of roasted zucchini, yellow squash, tomato and spinach mixed with potato and mozzarella cheese is loaded into a crispy double-layered crêpe bowl and topped with lemony parsley-infused Upstate Farms® Greek Nonfat Plain Yogurt.
Ingredients
- 1 cup Upstate Farms® Greek Nonfat Plain Yogurt
- 1 tbsp. lemon juice
- 2 tbsp. parsley, chopped
- 1⁄2 cup potato, chopped
- 1 cup spinach leaves, packed and chopped
- 1⁄4 cup zucchini, sliced
- 1⁄4 cup yellow squash
- 1⁄2 cup tomato, diced
- 1 tbsp. olive oil
- 1⁄2 cup shredded mozzarella cheese
- 8 pre-made crêpes
Details
- Servings: 4
Directions
- Preheat oven to 350°F.
- Combine Upstate Farms® Greek Nonfat Plain Yogurt, lemon juice and parsley and set aside.
- Bring a pot of cold salted water with potatoes to a simmer and cook until potatoes are fork tender, about 8 minutes. Add spinach and cook an additional 60 seconds, then drain.
- Toss zucchini, squash and tomato in the olive oil and roast in oven for 12 minutes or until lightly caramelized and tender. Combine with vegetable mixture with potatoes and spinach.
- On a baking sheet, place 4 small bowls face down. Drape crêpes over the bowls and bake for 8 to 10 minutes.
- Allow the crêpes to rest for 2 minutes to harden. Layer 1 crêpe bowl, a portion of the vegetable mixture, another crêpe bowl, mozzarella cheese, the remaining portion of vegetables and 1⁄4 cup of the yogurt mixture. Serve.
