Zucchini Lasagna and Zucchini Parmesan

Stone Gardens Farm, Connecticut

Zucchini is a most prolific plant. Plant a seed and get lots and lots and LOTS of squash. Because of its abundant output, recipes for zucchini abound-- breads, muffins, gratins, scrambles-- name a dish and someone has probably tried to make it with zucchini, or find a way to put zucchini in it. And I'm no exception. I've made cobbler, bread, muffins, pancakes, put it in chilies and stews, fried it, roasted it, blanched it, stir-fried it, put it into salads and soups.
You'll find the recipe for Zucchini Cobbler in a previous blog. This week I'm honoring my zucchini using some traditional Italian American recipes: Lasagna and Parmesan.
My shares continue to offer dark greens, which I work into the Bechamel Sauce for the lasagna, adding flavor, texture and more nutrition.
The Zucchini Parmesan is prepared as a casserole. It starts out with the breading and frying, then is layered in a baking dish with sauce and cheese and baked. Both can be frozen, bringing summer flavors into the winter months.

Green and White Lasagna with Summer Squash

1 bunch greens (turnip, kale or beet)
2 large summer squash or zucchini
 6 tablespoons unsalted butter
4 medium cloves garlic, pressed
1/4 cup flour
4 cups milk
2 bay leaves
3/4 teaspoon nutmeg
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces Parmesan cheese
 8 ounces ricotta cheese
1 large egg
1/4 teaspoon salt
12 no-boil lasagna noodles
8 ounces mozzarella cheese

1. Preheat oven to 375 degrees and grease a 9” x 13” pan.
2. Trim and wash the greens. Bring a large pot of water to a boil. Add the greens and simmer for 10 minutes. Rinse under cold water until cool. Squeeze as much moisture as you can from them. Chop finely. Thinly slice the zucchini or squash crosswise. Mince the garlic
3. Grate the Parmesan and mozzarella cheeses.
4. Make a béchamel: melt the butter in a saucepan and add the garlic.  Add flour and stir until combined. Gradually whisk in milk. Bring to a boil and add the bay leaves, nutmeg, salt and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Add half of the Parmesan cheese. Remove and discard the bay leaves.
5. Combine the ricotta, egg and salt and stir until smooth
6. Distribute 1/2 cup béchamel sauce in bottom of baking dish; position 3 noodles on top of sauces. Stir the chopped greens into the rest of the béchamel.
7. Spread 1 cup greens mixture on top of noodles. Lay slices of squash over the sauce. Sprinkle evenly with Parmesan and top with 3 more noodles. Spread one cup spinach mixture evenly of noodles, layer with squash and sprinkle evenly with 1 cup mozzarella and top with 3 more noodles. Spread with 1 cup of greens mixture followed by ricotta mixture. Finish with 3 noodles, remaining greens and remaining mozzarella.
8. Cover with aluminum foil and bake until bubbling, about 40 minutes. Remove aluminum foil and broil until cheese is spotty brown, 4-6 minutes. Cool 10 minutes before cutting and serving.

Zucchini Parmigiana

This is just like my recipe for Eggplant Parmesan with a few differences: I would peel the eggplant and if it is a very large eggplant, I'd salt the slices and let drain for 15 minutes, then rinse and pat dry before starting the breading process. This will alleviate some of the bitterness that a lot of eggplant seeds can bring.

8 servings
2 eggs
1 ounce Parmesan cheese
1 pound mozzarella cheese
2 Tablespoons parsley leaves
2 large zucchini
black pepper
1 clove garlic, minced
1 cup flour
2 cups breadcrumbs
olive oil, for frying
2 cups marinara sauce

1. Preheat the oven to 350 degrees.
2. Grate the Parmesan cheese and mozzarella cheese and mince the garlic. Mince the parsley.
3. Cut the zucchini crosswise into 1/4-inch rounds.
4. Beat the eggs in a shallow bowl or cake pan and add the cheese, parsley, pepper, and garlic. Place the flour in another shallow pan, and the breadcrumbs in a third.
5. Dredge the zucchini in the flour, dip into the eggs and then the breadcrumbs. Repeat with all slices.
6. Heat 1 inch of oil in a heavy skillet. Fry each slice until golden brown on each side.
7. Spoon just enough of the marinara sauce into a square baking pan (9”x10”) to cover the bottom of the pan. Layer the zucchini slices, sauce and cheese, finishing with sauce and cheese.
8. Bake 30 to 40 minutes, until sauce is bubbling and cheese melts.

Hanson's Farm, Massachusetts

Hanson's Farm: Beauty, Tradition and Diversity

Tom and Martha Hanson of  Hanson's Farm in Framingham, Massachusetts, love farming. They are the fifth generation of Hansons to farm, and really want to keep farming. They are smart, fun and flexible. A few years ago they realized that in order for the farm to stay afloat, they needed to utilize all of the farm and all of their talents and skills. The result is that they’ve diversified in some very unique and cool ways. They have a beautiful, inviting farmstand filled with fresh vegetables in vibrant greens and reds and purples. A comfortable armchair in a corner, a table with chairs on a side-porch, and a sign reading “Be Nice or Go Away’ all reflect their open nature and sense of humor. They raise pastel-colored eggs from heirloom chickens, stable horses, have a corn maze, and annually have a Haunted Hay Ride that brings in nearly a hundred volunteers. They give birthday parties and field trips. And they have a very successful CSA program. Hanson's Farm is a delightful place to shop and a fun place to visit. In honor of Martha's eggs, here are some egg recipes!

Alsatian Onion Tart

2 cups all-purpose flour

4 ounces cold unsalted butter or lard, or a combination

2 ounces cold vegetable shortening

1/2 teaspoon salt

4 to 5 Tablespoons ice water

Filling:

4 ounces thick sliced bacon (about 4 slices)

3 Tablespoons unsalted butter

2 pounds onions 

1-1/4 teaspoons kosher salt

1 teaspoon black pepper

1 cup crème fraîche or heavy cream

4 large eggs

1/2 teaspoon freshly grated nutmeg

1. Blend together the flour, butter or lard, shortening, and salt in a bowl with your fingertips or a pastry blender until the pieces are the size of baby peas. Drizzle 4 tablespoons of the ice water over the mixture and stir with a fork or your fingers until incorporated. If the dough doesn't hold together, add more ice water, a tablespoon at a time, until it does. Turn the dough onto a lightly floured surface. With the heel of your hand, knead once or twice. Gather dough together and press into a ball and then flatten into a disk. Chill the dough, wrapped in plastic wrap, until firm, at least 1 hour.

2. Roll out the dough on a floured surface into a 14-inch round. Lift the dough into a 12-inch tart pan. Trim off the excess dough, leaving a 1/2-inch overhang. Fold the overhanging dough into the pan and press against the side to reinforce the edge. Prick the bottom and sides with a fork and chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 400°F.Line the chilled shell with foil and fill with pie weights (you can use raw rice or dried beans for pie weights). Bake until the pastry is set and pale golden along the rim, about 15 to 20 minutes. Remove the foil and weights and return to the oven to bake until golden all over, 10 to 15 minutes more. Transfer shell to a rack, leaving the oven on.

Cut the bacon into small pieces, about 1/8th inch thick. Cut the onions in half, peel and slice thinly. Place the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the cooked bacon to paper towels. Add the butter to the skillet and, when melted, add the onions with half the salt and pepper. Cook over medium –low heat, stirring, until quite wilted, about 2 minutes. Cover and continue to cook, stirring frequently, until the onions are very soft and pale golden, about 20 minutes. Stir in the bacon and remove from the heat. Let cool about 10 minutes. Whisk together the cream, eggs, nutmeg, and the rest of the salt and pepper in a large bowl. Drain any liquid that has settled out of the onions and add the onions to the cream mixture.Pour the filling into the tart shell, spreading onions evenly, and bake 35 to 45 minutes, until the filling is set and golden. Serve warm or at room temperature, as a main dish or in small portions as an appetizer.

Summer Spaghetti Carbonara

1 pound spaghetti

4 eggs

1/2 pound bacon

1 onion

freshly grated parmesan cheese, to taste

freshly ground black pepper, to taste

Cook the pasta according to package directions. Beat the eggs. Cut the bacon into half-inch pieces. Peel and slice the onion. Cook the bacon in a heavy skillet until crisp. Set aside. Cook the onion in the bacon fat.  Combine the bacon and onion in a bowl with the beaten eggs. Remove a half a cup of the pasta water before draining the pasta. Drain the pasta and add to the bowl. Toss and mix well, adding some pasta water a tablespoon at a time if it is too dry. Toss in the cheese and season with pepper. Serve with crusty bread and a large green salad.