zucchini

Vegetable Lasagna

What better way to use up the abundance of summer vegetables in your refrigerator than in a cheesy, crowd-pleasing pan of lasagna? No need to stick with the veggies I used; incorporate your favorites or whatever you have on-hand.

Vegetable Lasagna
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 3 cups marinara sauce
  2. 16 sheets of lasagna noodles
  3. 24 oz. ricotta cheese
  4. 2 cups grated mozzarella, divided
  5. 1 large egg
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 2 tablespoons chopped fresh parsley
  9. 2 tablespoons extra virgin olive oil
  10. 1 medium zucchini chopped, about 2 cups
  11. 1 yellow pepper chopped, about 1 cup
  12. 1/2 white onion chopped, about 1/2 cup
  13. 8 oz. white mushrooms chopped, about 2 cups
  14. 1 small eggplant chopped, about 2 cups
  15. 2 cups packed fresh spinach, roughly chopped
  16. 3 cloves minced garlic
  17. 1/2 cup good red wine (I used cabernet sauvignon)
  18. 1 teaspoon salt
  19. 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions. Drain in a colander, and let cool.
  3. In a large bowl, combine the ricotta, 1 cup mozzarella, egg, salt, pepper, and parley. Set aside.
  4. Heat olive oil in a large skillet over medium heat. Add all of the vegetables (zucchini, pepper, onion, mushrooms, eggplant, spinach, and garlic), and cover and cook for about 5 minutes, stirring occasionally.
  5. Remove lid and add the wine. Bring to a simmer and cook for an additional 5-8 minutes, until the wine has reduced and the vegetables are tender. Season with the salt and pepper.
  6. Grease a 9x13 inch casserole dish.
  7. Ladle about 3/4 cup of sauce to the bottom of the pan. Add four lasagna noodles, overlapping them slightly. Spread a third of the cheese mixture on the noodles. Top the cheese with a third of the vegetables, and then drizzle with about 1/2 cup of sauce. Repeat two more times.
  8. Add the final four lasagna noodles, and top with the remaining sauce.
  9. Cover and bake for 25 minutes.
  10. Remove from oven, uncover, and top with the remaining cup of mozzarella cheese. Return to the oven, and bake for 5 minutes, until the cheese is melted.
  11. Let cool for about 10 minutes before cutting.
Seasoned to Impress https://seasonedtoimpress.com/

Zucchini Fritters

Zucchini fritters have become my go-to way to use up the zucchini from my garden this year. These remind me a lot of potato pancakes, but I think I actually like these better — and I feel a little less guilty eating them.

Zucchini Fritters
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 2 small zucchini
  2. 4 minced scallions
  3. 2 tablespoons each chopped parsley, basil, and dill
  4. 1 egg, beaten
  5. 3/4 cup of parmesan cheese, grated
  6. 1/4 cup of all-purpose flour
  7. 2 teaspoons of kosher salt
  8. Olive oil for pan frying
Instructions
  1. Grate the zucchini into a colander in the sink, toss with the kosher salt, and let sit 10 minutes. Squeeze out the liquid.
  2. In a large bowl, mix the grated zucchini, scallions, herbs, egg, parmesan cheese, and flour.
  3. Heat over medium-high heat enough olive oil to just cover the bottom of nonstick skillet.
  4. Add spoonfuls of the zucchini mixture to the skillet and flatten with a spatula. Fry for about 3 to 4 minutes per side.
  5. Drain on paper towels.
Adapted from (slightly) Food Network Kitchens
Adapted from (slightly) Food Network Kitchens
Seasoned to Impress https://seasonedtoimpress.com/