by Brenda Gorseth
It’s that time of year again! Lock your cars because the zucchini/summer squash is back and we love to tuck them into unlocked cars of unsuspecting drivers. Since I do the NDSU seed research program, I try two different types and report on their progress; I can state with certainty the yellow summer squash are very prolific. I planted two hills of each (four total) and with the rains, they are coming out of my ears.
We are now the Bubba Gump of squash; fried, grilled, made into breads and cakes…you name it, I have done it. Our favorite is zucchini lasagna; we created it because I love pasta, but lasagna has a whole box of noodles in it and it gets heavy. This gives you the structure of a few noodles but uses up a lot of zucchini in the process. I did try all zucchini and it is great, too, but let’s not get ahead of ourselves.This household loves pasta! I used a mandolin to slice the zucchini and it works slick; that is how we grill them now, too, since they are longer and don’t fall through the grates. Sneak some veggies into your family’s diet and they’ll never know it’s good for you!
Zucchini Lasagna
Ingredients:
16 slices zucchini (don’t peel)
Four uncooked lasagna noodles
24 oz can spaghetti sauce
1 c cottage cheese (I love 4%) with one egg mixed in
1 lb ground beef, cooked and seasoned
8 oz package mozzarella cheese
Italian spices (oregano, basil, etc)
Optional-sautéed onions/mushrooms/parmesan cheese
Instructions:
Spray 9 x 13 and lay the four lasagna noodles on the bottom; we chip off the corners of the outside ones so they nestle nicely. Sprinkle beef and pour 1/3 of the spaghetti sauce over it, then dollop ½ c of cottage cheese mix; use a spoon and mix it all together; it doesn’t have to be even, so don’t go all Betty Crocker on me. Sprinkle spices and any optional ingredients on this. Lay 8 of the zucchini slices on top and repeat above process. The last layer is only sauce, meat and the mozzarella cheese. Use a spatula to get all the sauce out but don’t rinse the can and pour over it (I do this for traditional lasagna to give the dish extra moisture but the zucchini has that covered. Cover and bake at 350 on center rack for an hour, fifteen minutes. Remove from oven and let sit on the counter 20 minutes to set.
This dish is great the next day and can be frozen after it is baked and reheated. We had it again last night…so good!
Brenda Gorseth is the District 5 representative on the NDFB Promotion and Education Committee. She also operates a custom baking, processed foods and catering business, Woodward Farm that uses all North Dakota and Minnesota products.