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Frontier Co-Op Organic Italian Seasoning with Oregano -- 0.64 oz


Frontier Co-Op Organic Italian Seasoning with Oregano
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Frontier Co-Op Organic Italian Seasoning with Oregano -- 0.64 oz

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Frontier Co-Op Organic Italian Seasoning with Oregano Description

  • USDA Organic
  • Non-GMO Project Verified
  • Kosher
  • Non-Irradiated

A classic blend of Mediterranean spices, Italian Seasoning will enhance almost any dish. Of course, it shines most in Italian fare, like spaghetti sauces and lasagna. Keep a good stock of Italian Seasoning and pasta on hand and you'll be ready for company in short order! Italian Seasoning is available whole or powdered.

Free Of
GMOs

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Organic oregano, organic marjoram, organic thyme, organic rosemary, organic basil, and organic sage.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Layered Eggplant Zucchini Bake

Homemade zucchini-eggplant casserole with melted asiago cheese on top | Vitacost.com/Blog

This vegetarian lasagna-like dish subs thinly sliced eggplant and zucchini for noodles. Or maybe it’s more like an eggplant Parmesan, without the Parmesan. Either way, this baked dish is perfect for a weeknight meal and can be easily made in larger batches for a social gathering. If you don’t cook with eggplant often, look for heavier one with firm, glossy skin. This recipe calls for both asiago and goat cheese, but most cheeses will do—so if you wanted to put an eggplant parm spin on it, go for it!

Ingredients

1 large eggplant
2 zucchinis
1 tomato
1 garlic clove, minced
12 oz. baby spinach
6 Tbsp. extra virgin olive oil
4 oz. crumbled goat cheese
2 oz. asiago cheese
2 tsp. Italian seasoning
1 tsp. red pepper flakes
Sea salt, to taste
Black pepper, to taste

Directions

  1. Peel eggplant and cut into eight slices lengthwise Set between paper towels for at least one hour to remove moisture from eggplant.
  2. Preheat oven to 400 degrees F.
  3. In skillet with 2 Tbsp. olive oil, cook spinach, red pepper flakes, black pepper, sea salt, Italian seasoning and garlic. Cook for three minutes, stirring often until spinach is fully wilted and set aside.
  4. Cut ends off of zucchini and slice in half, then into four slices lengthwise. Cut tomato into 6-8 slices.
  5. Coat 9x13-in. pan with 1-2 Tbsp. olive oil. Lie four eggplant slices along bottom, turning every other one so the thicker end is at the top. Drizzle 1 Tbsp. olive oil over eggplant.
  6. Stack two rows of zucchini slices going the opposite direction in the dish, so they are going lengthwise across the 13 inches. Add half the spinach and half the goat cheese to this layer. Then, using entire tomato, layer two rows tomato.
  7. Add remaining spinach and goat cheese, then add two more rows zucchini lengthwise. Drizzle 1 Tbsp. olive oil, and layer the remaining eggplant, topping with remaining oil.
  8. Sprinkle asiago cheese on top, cover with aluminum foil and bake for 45 minutes.

If you're looking for sides to make with this dish, try the following:

Black Bean Pasta - Explore Cuisine | Vitacost.com/Blog

Organic Italian Herb Pasta Sauce - Vitacost Brand | Vitacost.com/Blog

      Organic Minestrone Soup - Amy's | Vitacost.com/Blog

Gluten-Free Tapioca Dinner Rolls - Ener-G | Vitacost.com/Blog
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