The garden has been doing well in the hot summer weather.  When the rain has missed us, we have kept up with evening or early morning watering with the hose.  Fortunately, we have a good water supply. 

The zucchini and summer squash have been particularly impressive.  I have learned that we do not need many plants to get a good harvest.  This year, I only put in three of each plant.  They have spread out to almost four feet across and almost three feet high.  They are producing some beautiful veggies!

Tough thing about growing squash… they generally produce faster than we can eat them!  Fortunately, we have friends and family who like them, and can share the bounty.  We like to eat them when they are smaller.  I chunk them up for grilling packets, or spin them through the vegetable “spirolizer” for “zoodles” in place of pasta. 

Despite my best efforts to keep up, there are always one or two that grow REALLY big.

When the zucchini get too big, I like to use them a few different ways.  Last week, I decided on zucchini lasagna one night for dinner.  It took almost an entire squash cut into thin slices.   I shredded the remainder to make bread or muffins later this week.

The last few years I was working, I had the privilege of being part of a car pool.  There were originally four of us, and one of our friends took a job elsewhere bringing our tally to three.  It was a great way to spend time to and from work, getting to know these fine people, and sharing stories, insights, jokes… and recipes.  The recipe was given to me by one of my car pool buddies, created by his wife. 

I miss my car pool buddies. 

I miss the chatter and laughter.

Last week the zucchini lasagna was a reminder to me of another way I connect with people.  Food is not only nutrition for our bodies, but it feeds our souls.  Sharing of food (and recipes) joins us.  I am so appreciative when someone will share a recipe with me.  It allows me to continue my connection with them, no matter how long we are apart.

The lasagna is easy to make, and very tasty.  It was well worth the use of the oven on a hot day.

Raising a fork to my car pool buddies. 

Bon appetite!

Zucchini Lasagna

Serving Size: 6-8

Ingredients:

1 lb. lean ground beef (90% lean)

1/4 cup chopped onion

1 can (15 ounces) tomato sauce (can use jar sauce & eliminate seasoning below)

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon pepper

4 medium zucchini (1-1/4 pounds)

1 cup (8 ounces) cream-style cottage cheese (or 2 cups ricotta)

1 egg, beaten

3 tablespoons all-purpose flour

1 cup (4 ounces) shredded mozzarella cheese (can use 2 cups & sprinkle between layers)

Directions:

1. In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.

2. Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.

3. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving.

Miss Kim’s Notes:

I used ricotta instead of cottage cheese.  I used the egg, and added salt, pepper, and parsley to the cheese.  I sprinkled mozzarella and Parmesan cheese between layers.