Try this one to use up the extra zucchini or yellow squash in the garden.

This has to be one of the best recipes I have ever made!
Lasagna with fresh garden ingredients start to finish .
Everyone who has tasted this one agrees its delicious!

PS: I use locally made mozzarella and feta cheese. You can normally find them at the Co- op or farmers market in your area. Remember to use organic veggies and herbs if you are getting them from somewhere besides the garden!

INGREDIENTS:

• 3 medium zucchinis, thinly sliced on the round, (use a grater or mandolin)

• 1/2 C chopped onion

• 3 cloves of fresh minced garlic

• 3 tablespoons of olive oil

• 2 Cups of mozzarella cheese

• 1/2 C of fresh crumbled feta cheese

• 2 portobello mushroom caps, sliced

• 1/4 cup chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 1/4 Cup balsamic vinegar

• 1 teaspoon of sugar

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 8 ounce package of lasagna noodles

• 9 Roma tomatoes, thinly sliced

instead of fresh tomatoes you can substitue 1 jar of any flavor marinara sauce.
I have used both ingredients: 3 or 4 tomatoes sliced, and 1/2 jar of sauce and it comes out great!

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Lightly coat a 9×9 baking dish with cooking spray.
3. In a large bowl toss together the zucchini, mushrooms, garlic, onion and 1 cup of mozzarella and 1/2 cup of feta cheese.
4. In a separate bowl combine olive oil, balsamic vinegar, basil, oregano, sugar, salt and pepper and stir well.
5. Pour oil mixture over the veggies until well coated and blended.
6. Place a layer of lasagna noodles into the bottom of the prepared pan. Put a layer of tomato slices over the noodles. Spread a generous amount of the veggie mixture over the tomatoes and then add another layer of tomatoes or marinara sauce and some mozzarella.
7. Lay another layer of lasagna noodles, tomatoes (Or sauce), vegetable mixture, tomatoes, and continue layering with lasagna.
8. Heap the dish full, ending with the veggie mixture, sprinkle remaining cheese on top.
9. Bake 35-45 minutes until noodles are tender. Let stand for a few minutes to set, then slice and serve!

Summer Squash with its beautiful colors of yellow and green, and delicate flavor, is a great addition to many everyday recipes, and especially tasty in many desserts!

Summer squash and zucchini seem to be extra abundant in New Mexico this year! When I start to see the colorful yellow and green veggies in all shapes and sizes mounded up at the natural markets and food stands, I immediately think of calabacitas and roasted green chile! It’s kind of a tradition here in New Mexico to turn the first squashes of the season into a traditionally Native American medley called Calabacitas and prepare for the cool fall weather.

This week, I will share several great recipes for using up the bountiful harvest that many of you have picked from your own summer gardens or picked up at the farmers market.

Calabacitas

Calabacitas is a mixture of diced yellow neck squash and green zucchini, mixed with fresh kernels of corn, garlic and onions to create a delightful and nutritious side dish. Here in New Mexico we naturally add roasted green chili to the mixture to add a unique NM flavor. Many folks from around the country may have their own version of this recipe which highlights their region. Please feel free to share your recipes with us as well!

Traditional Calabacitas con Queso (with cheese)

Ingredients

Zucchini Cobbler:

This recipe seems to be a great hit according to many of the folks on http://www.allrecipes.com/ . It tastes in many ways like fresh apple cobbler, except without the apples! Try it…….I think you will be pleasantly surprised!

I think the key in this one, is to use tender squash and cut back the amount of zucchini.

INGREDIENTS

6 cups peeled, chopped zucchini (sliced thinly)

• 2/3 cup lemon juice
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 cups white sugar
• 1 1/2 cups butter, chilled
• 1 teaspoon ground cinnamon

DIRECTIONS

1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Zippy Zucchini! Makes 6 servings
INGREDIENTS

• 4 zucchinis, thinly sliced
  
• 1 cup buttermilk baking mix
  
• 1/2 cup chopped onion
  
• 1/2 cup grated Parmesan cheese
  
• 1 teaspoon salt
  
• 1/2 cup vegetable oil
  
• 4 eggs, beaten
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9×13 inch baking pan. Bake for 30 minutes. Serve warm.