Thinly slice zucchini and summer squash 1/4 inch thick and toss with 1 tablespoon olive oil and 1 teaspoon salt. Roast in oven at 400 degrees F for 20 minutes, turn slices after 10 minutes.Slice eggplants, toss with 1 tablespoon olive oil; place on baking sheet. Roast in oven at 400 degrees F for 20 minutes, turn slices after 10 minutes. If needed, place under broiler for 5 minutes to reduce excess moisture. Mix together yogurt, cottage cheese, fresh basil,1 teaspoon salt, diced onion and chives.
Sauté garlic in remaining olive oil until golden. Add spinach to pan and cook until wilted. Spoon half of roasted zucchini, squash, and sauteed garlic into a greased 9-by-11 inch baking dish. Coat evenly with half of the cottage cheese and yogurt mixture. Place an even layer of eggplants on cottage cheese mixture. Spread a layer of spaghetti sauce on eggplants and sprinkle with mozzarella cheese. Repeat process for one more layer. Bake at 425 degrees F for 40 to 45 minutes. Sprinkle with chopped basil and cheese for garnish.

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition Students
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.