My awesome cousin Anna heard my pleas for more zucchini recipes and sent along a whole bunch! As I’ve mentioned, I love trying recipes that use more than one of my weekly ingredients, so of course this was the first recipe I tried.
This is a lasagna where the layers are a pureed mix of sautéed corn and cream, no-boil lasagna noodles, and a mix of onions, zucchini and poblano peppers, all topped with Oaxaca cheese. My neighborhood grocery store carries Oaxaca cheese, but if you can’t find it, the recipe suggest substituting mozzarella.
The original recipe says to use an 11×8 baking dish. Naturally, I only had a 11×7 or a 9×13. I sized up, but in hindsight, I should have sized down. The bigger dish meant that the veggies didn’t fully cover the noodles, so they didn’t get soft on the top layer.
You can see from this photo that I didn’t have enough veggies to cover the top, so the noodles got a little crispy. Nothing some time in the fridge as leftovers won’t fix! However, this meant that I avoided broiling the lasagna to crisp the cheese, since I didn’t want to burn the exposed noodles.
Quiche is one of my favorite things to make. The technique is always easy, the results are always good, and it makes for great leftovers for brunch or for an actual meal! This recipe is even better, because it combines 3 of the items from my basket this week: zucchini, tomatoes, and onions. Read on for the recipe.
Chop up the zucchini, tomatoes, and onion and add to a greased pie dish or casserole. I recommend the latter, since this will be a FULL pie dish. I used half peeled zucchini and half not because of what I had on hand, but it’s up to you. Sprinkle over the top with parmesan cheese.
Buzz baking mix, milk, eggs, and pepper in a blender for about 15 seconds. I used this as my opportunity to break out my unused stick blender, and it worked great! Pour this over the veggies.
Bake in a 400 F over for 30 minutes, or until an inserted knife comes out clean.
I couldn’t even wait to take a photo before I ate a slice!
White Eggplant (2), Green Kale, Bicolor Sweet Corn (3), Green Bell Peppers (4)
Green Zucchini (4), Purple Viking Potatoes (12), Blueberries (1 pint), White Onions (2), Blackberries (1 pint)
Tomatoes (5), Peaches (5)
Starting in back left: Orange Carrots, Mini Purplette Onions , White Onions, Dinosaur Kale, Asian Cucumber, Yellow Straightneck Squash, Slicing Cucumbers, Cherries, Black Raspberries, Blueberries, Green Romano Beans.
Let’s be honest: I’m just going to straight up eat the cukes, carrots, and all that delicious, delicious fruit.