We’ve been pretty careful about checking the zucchini daily this summer, and so we haven’t suffered from too many monster zucchini. Last week, though, we must have taken our eyes off the prize, because 3 of them rolled into the kitchen. This seems to be the time of year when you are most likely to see very large zucchini at the farmer’s markets, so apparently we are not the only ones.
This is also the end of the zucchini. As usual, they are now robed from top to bottom in powdery mildew and we’re done here. Hopefully there are still a few zucchini around from people who don’t seem to be as hard-hit by the stuff as we are, but nevertheless, the end is nigh. Lots of butternut squash coming along though!
6 to 8 servings
2 hours – 45 minutes prep time
Prepare the Vegetables:
900 grams (2 pounds) zucchini
1 medium-large carrot
1 medium-large onion
3 or 4 cloves of garlic
2 tablespoons mild vegetable oil
Wash the zucchini, trim the blossom end, and grate coarsely. Wash, peel and coarsely grate the carrot. Peel and chop the onion. Peel and mince the garlic.
Heat the oil in a large skillet and add the zucchini, carrot, and onion. Cook over medium-high heat for about 10 to 15 minutes, stirring regularly, until wilted and reduced by half in volume. Add the garlic and cook for just a minute or so more. Remove from the stove and let cool slightly.
Prepare the Filling & Finish:
1/4 cup finely minced fresh mint
1/4 cup finely minced fresh dill
1/2 cup finely minced fresh parsley
450 grams (1 pound) ricotta cheese
3 extra-large eggs
200 grams (1/2 pound) mozzarella
100 grams (1/4 pound) feta cheese
salt & freshly ground black pepper to taste
1 tablespoon mild vegetable oil
9 to 12 no-boil lasagna noodles
3 or 4 salad sized tomatoes to garnish
While the vegetables cook, wash and mince the herbs and put them in a large mixing bowl. Add the ricotta cheese and break in the eggs. Mix until smoothly blended.
Grate or finely dice the mozzarella, and add it to the mixture. Crumble in the feta cheese. Season with salt and pepper to taste.
Preheat the oven to 350°F. Lightly oil a large (9″ x 13″) lasagne pan.
Mix the vegetables into the cheese mixture. Spread about 1/4 of the mixture over the bottom of the prepared pan. Cover this with 3 or 4 lasagna noodles in a single layer. Spread another 1/4 of the cheese and vegetable mixture over the noodles. Add another layer of noodles, 1/4 of the (original amount of) cheese and vegetable mixture over, add one final layer of noodles, and finish with the remainder of the cheese and vegetable mixture.
Slice the tomatoes and arrange them over the top of the lasagne. Bake for 1 hour at 350°F, until set and firm. Let cool for 10 or 15 minutes before serving.
Last year at this time I made Plum & Blackberry Pie.