Recipes - Let's Go GOURMET This Time Around!

When Garden Veggies Impress....

Zucchini Lasagne with Spinach and Green Pesto (Raw)










Zucchini and Pesto:
"This started because I wanted pesto, but I'm not a big pasta fan. Without a food processor pesto is a pain to make. I don't really know what this morphed into - some side dish I suppose?"

2 zucchini
3 Cloves are garlic minced
3 Tablespoons pinenuts
3 sprigs of basil
2 Tablespoons chopped sun dried tomatoes

1. Cut zucchini into thin rounds, spray with olive oil and sprinkle with some minced garlic. Put it in the oven for 5-10 minutes at 400 degrees. Watch them because you want them to dry out a little, not get too mushy. You might want to flip them.

2. Chop everything else into a very fine mince, or put it all in the food processor with some oil.

3. Saute the mixture in a large skillet with some oil until warm. Add the cooked zucchini and mix together. Cook on medium for 5 minutes.

4. Serve warm with some fake parm if desired.

ZUCCHINI CARPACCIO SALAD

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE





















SHRIMP SALAD WITH ZUCCHINI AND BASIL











and I'll be making this one VERY SOON:

ZUCCHINI AND PESTO LASAGNA
• 1/2 lb. dried imported Italian lasagna
• 1 cup pesto
• 16 oz. fresh ricotta cheese, let stand to room temperature
• 1/2 cup plain non-fat yogurt
• 6 medium or 8 small zucchini
• 1 28-oz. can imported Italian crushed tomatoes
• 3 cloves garlic, peeled and chopped
• 2 tbs. olive oil
• salt
• pepper
• freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves, cut into julienne

Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.