Recipe of the Month

Here it is, the middle of July, the middle of summer. I love summer--going to the lake, swimming, canoeing, good things from our garden, playing in our yard, making delicious fresh food. Yay summer!

Another thing summer means is...Zucchini. Usually a lot of it. I have learned my lesson and only plant one zucchini, otherwise we are inundated and overwhelmed by zucchini. Even so, we still have a lot and I have to come up with creative ways to use it. One of our favorites is this month's recipe, Zucchini Lasagna. We love lasagna and we love zucchini, so it's a perfect combination.

Zucchini Lasagna

1 medium raw zucchini
salt
4-5 tbsp flour
1 cup cottage cheese
1 egg
¾ cup grated mozzarella cheese
1 jar spaghetti sauce, or use your favorite homemade recipe

To prepare zucchini (do one hour before assembling lasagna): Slice zucchini lengthwise; lay 1 layer of zucchini in a 9 x 11 baking pan and sprinkle with salt. Top with another layer of zucchini, sprinkle with salt, repeat until you have used all your zucchini. Let zucchini sit for about an hour. Drain off water, rinse zucchini and dry with a paper towel. Wash out 9 x 11 pan and dry. In small bowl, mix cottage cheese, ½ cup mozzarella cheese and egg. In 9 x 11 pan, put down 1 layer of zucchini, sprinkle with flour and spread flour to cover zucchini. Top zucchini with some spaghetti sauce, then some of the cheese mixture. Top cheese mixture with another layer of zucchini spread with flour, then more spaghetti sauce and more cheese mixture. For last layer, put down zucchini spread with flour, spaghetti sauce and sprinkle with remaining ¼ cup mozzarella cheese. Bake at 350 for 45 minutes, until sides are bubbly and cheese is browned.