Farmer Brent's Veggie Lasagna

We are very busy on the farm right now between the constant bean harvest and chasing down vicious squash vine borers, so the kind of meals we like are the kind that we can make on a lazy (rainy!) Sunday evening and enjoy for a few nights before we have to think too hard about cooking again.  That's what's so great about a big ol' batch of lasagna.  It taste just as good on Day 3 as it did on Day 1.  We use zucchini slices instead of lasagna noodles.  We've also heard that eggplant slices work really well as faux noodles. 

Farmer Brent's Veggie Lasagna

2 large zucchini, sliced thinly longways

16 ounces cottage cheese (could also use ricotta)

1 cup parmesan cheese, grated

1/2 cup minced basil

1/2 cup sun dried tomatoes, diced

1 large egg

Salt and pepper

6 cups tomato sauce

1/2 onion, diced.

3-4 cups mozzerella (depending on your preferred thickness for the cheese topping)

Preheat oven to 375 degrees (I refer to this temperature as "casserole temperature" - it seems like every casserole recipe since the dawn of time suggests this temp.)

Prep your zucchini by slicing thinly.  A grater or a mandolin is very helpful.  

Heat a sauce pan over medium heat.  Add a little olive oil and saute up the onions until translucent.  Stir in tomatoes and let heat up over medium-low heat. Mix cottage cheese, parmesan, basil, egg, sun dried tomatoes, 2 cups of mozzerella and salt & pepper in bowl.  Spread 1/4 of the heated tomato sauce in the bottom of a 9 x13 baking dish.  Place a single layer of zucchini slices on top.  Put 1/3 of the cottage cheese mixture down on top of zucchini and spread evenly.

Continue layering this way.  For the final layer, put zucchini down and top with remaining sauce.  Cover and bake for 15 minutes.

Pull from oven, remove foil and top with remaining mozzerella.  Continue cooking for 20-25 minutes or until cheese in browned.

Enjoy with a delicious salad!

Stuffed Zucchini with Barley, Sausage & Tomatoes

We've been growing these cool round zucchinis for the last couple of seasons and we really enjoy them.  They are great for your typical zucchini applications - sauteing, grilling or steaming - but their shape makes them extra fun for stuffing and roasting.

Stuffed Zucchini with Barley, Sausage & Tomatoes

1 cup pearled barley, uncooked

3 cups chicken or veggie broth (we use veggie bouillon cubes)

6 round zucchini, softball sized, hollowed out
1 sausage (we used andouille)
2 medium tomatoes, chopped
2 tbsp olive oil or butter
1 small onion, chopped
1-2 cloves garlic, diced
1 tsp ground cumin
6 tsps worcestershire sauce
1 cup shredded cheese (cheddar is tasty!)
Salt & pepper to taste

1.  Put 3 cups of broth (or 3 cups water with a veggie bouillon cube) over high heat to get to a boil.  Once boiling, add 1 cup pearled barley and reduce heat to simmer.  Set a timer for 20 minutes.
2.  Hollow out your zucchinis by slicing the stem end off and using your knife to cut a circular slit about 1/4" in from the outer edge.  This slit makes it easier to get a spoon in to scoop out the inside.  Try to maintain about 1/4" from the outside so the zucchini flesh will cook evenly.  Chop flesh and place to side.

3.  Heat 1 tbsp olive oil in a pan over medium heat.  Add sausage and crumble it as small as you can as it browns.  Once brown, set aside sausage but reserve grease.
4. Preheat oven to 400 degrees.
5.  Add butter or olive oil to pan with sausage grease.  Saute onions over medium heat and cook until translucent.  Add a cup of the chopped zucchini and the garlic and saute a minute or so more.

6.  Mix pearled barley, sausage, cooked onions, garlic & zucchini, chopped tomatoes, cumin, salt & pepper in bowl.  Place mixture inside hollowed out zucchinis using a spoon.  If you end up with extra, put in a container and use as a side dish for another meal or as goodies to mix in with an egg scramble.
7.  Place prepared zucchinis in a glass baking dish or cast iron skillet and put in oven.  Set time for 20 minutes.

8.  Pull zucchinis out and add a tsp of worcestershire sauce to each one.  Then top with shredded cheese.  Put back in oven until cheese has browned, about 10 minutes.
9.  Serve and enjoy!  These keep very well in the fridge for leftovers.