There has been a distinct lack of posts from our little blog lately. A combination of end of term reports and the flu have kept me from writing. Thankfully, Jamie has still managed to find time for the garden. I will post an update on that soon.
In the meantime, this post is dedicated to the last of our zucchinis. The last few were large, slightly misshapen and a little battered looking, but still good for cooking.
I decided to use them in a lasagne where the slices of zucchini replace the pasta. I found plenty of recipes, but none I was happy with so I invented my own. Firstly I sliced all the zucchinis in my trusty food processor.
I then sliced 800 grams of button mushrooms.
I sautéed a brown onion in a little olive oil and when softened added the mushrooms and a jar of Passata (sadly not home-made, maybe next year…).
While that was simmering nicely I made the béchamel. For this I combined 3/4 of a cup of Greek yoghurt, 250 grams of Ricotta, one egg and a handful of parmesan. It was beaten till smooth.
I covered the bottom of my lasagne dish with a couple of spoons of tomato sauce, then added my first layer of zucchini. This was followed by a layer of tomato, béchamel and zucchini and repeated.
The final layer of zucchini was topped with the last of the béchamel and 100 grams of mozzarella.
I baked it in a 200 degree oven for 45 minutes.
The final result was watery, but tasted fabulous. The vegetarian child proclaimed it the best she has ever eaten!