Kitchen Table: Zucchini Lasagne

| June/July 1994

Serves 8

Do you have an overproductive zucchini patch? This delicious recipe can help.

• 2–3 medium-sized zucchinis (2 quarts grated)
• Salt
• 2–3 chopped onions
• 2 tablespoons olive oil
• 1 large can tomatoes, or about 1 quart fresh tomato puree
• 1 tablespoon fresh oregano
• 1 sprig thyme
• 1 sprig rosemary
• 2 bay leaves
• 1/4 cup chopped parsley
• Black pepper
• 4 cloves garlic
• 2 1/2 cups grated swiss cheese
• 4 ounces feta cheese
• Lasagne noodles, cooked and drained

1. Place the grated zucchini in a colander in the sink, salt it lightly, and let it stand. Sauté the onions in the olive oil until transparent. Add the tomatoes, herbs, and salt and ­pepper. Press the garlic into the sauce. Let simmer while you grate the swiss cheese, chop the feta, and cook the noodles. Preheat the oven to 350°F. With a paper towel, press any remaining moisture out of the zucchini.

2. In a 13-by-9-inch baking dish, layer as follows: a third of the sauce, a quarter of the noodles, half the zucchini, half the feta, a quarter of the noodles, and then repeat, finishing with the remaining sauce. Sprinkle with the swiss cheese. Bake about 45 minutes. Let it stand a few minutes before serving.



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