Springtime in Louisiana is more than just the typical spicy crawfish boils. Grab a pound of tails and just about every vegetable in your garden for this wonderful, and tasty baked dish.

Prep Time: 1-1/2 Hours
Yields: 8–10 Servings

Ingredients:

1 pound crawfish tails
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium eggplant, diced
2 portabella mushrooms, sliced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup orange bell pepper, diced
2 large tomatoes, cored and diced
1/4 cup olive oil
1/4 cup minced onions
1/4 cup minced celery
1/4 cup minced garlic
8 ounces penne pasta, cooked and drained
salt and black pepper to taste
1-1/2 cups grated Parmesan cheese
4 ounces mozzarella cheese, sliced

Method:

Preheat oven to 350°F. Grease a 9” x 11” baking dish and set it aside. In a large sauté pan, heat olive oil over medium-high heat. Add onions, celery, and garlic and sauté 2–3 minutes or until wilted. Add crawfish tails and sauté for an additional 3–5 minutes. Add all remaining vegetables and cook 8–10 minutes or until eggplant is tender, stirring occasionally. Remove from heat. In a baking dish, place alternate layers of cooked pasta and vegetables, seasoning each layer with salt, pepper, and Parmesan cheese. Top with mozzarella slices and bake for 40–45 minutes.