A new way to use zucchini.
We love zucchini, really, truly love it. However, at this time of year, our garden produces an overload. It always starts slowly, giving us a false sense of hope that we will be able to keep up with what we harvest. The next thing we know, we are drowning in zucchini. If you stop by my house this time of year, you will most assuredly be leaving with some eggs and zucchini.
We were looking for something to make on Meatless Monday and the below recipe is what we came up with. Creamy with the flavors of spring, we simply could not get enough. I hope Alan is not hoping for leftovers when he gets home, there are none left.
Zucchini Lasagna Servings: 6
INGREDIENTS 4.5 cups sliced mushrooms 2 T olive oil 9 oz baby spinach 3 large zucchini 2 T Butter 1/4 large onion 3 cloves garlic 1.5 cup half and half 1/4 t nutmeg 2 T flour 1/4 cup parmesan cheese 2 cups mozzarella 12 oz ricotta cheese 2 large eggs 1 T lemon juice
DIRECTIONS 1. Preheat oven to 425. 2. Cut zucchini into 1/4" strips lengthwise, discarding end pieces that are fully covered by peel. Place on paper towels, sprinkle with salt and let drain (1 hr up to overnight). 3. Heat skillet and add 1 T olive oil, add mushrooms. Once mushrooms have released most of their moisture, add spinach. Cook until fully wilted, adding up to another 1 T of oil as needed. Season to taste with salt. Set aside. 4. Mix ricotta, eggs, and lemon juice in separate bowl and set aside. 5. For the sauce, melt 2 T butter in saucepan. Add onion and garlic and cook until fragrant and just turning brown. Stir in flour and cook until light brown. Add half and half. Stir until thickened, add 1/4 cup parmesan and 1/4 teaspoon nutmeg. 6. Brush zucchini with olive oil. Sprinkle with Italian seasoning, salt and pepper to taste. Cook on medium grill or grill pan until just starting to turn soft. 7. Spray 8x8 pan with cooking spray. Put 2 T sauce on bottom, add a layer zucchini (as you would lasagna noodles) top with 1/2 ricotta, 1/2 spinach and mushroom mixture and top with 1/3 of the sauce. Top with 1/3 of shredded mozzarella. Repeat layer once more. Add last layer of zucchini, topped with sauce and shredded mozzarella. 8. Cook for 25 minutes, turn oven to broil and cook an additional 5 minutes.