it's zucchini! woot!
heat, humidity, and sunburn are all terrible things about the summer.
squash, is one of the summer's finer points.
yes, i know. it's not summer yet, but a girl can get excited, can't she?
these tasty little green zucchini were just what i needed to make a faux-sagna!
so many silent letters! and it's still tasty!
despite my anxiety over potentially cutting off a digit, i broke out the mandolin. slicing noodle-thin strips of zucchini was easy and quick, and got me going on my faux-sagna. i sliced about four zucchini, at just under 1/8" thickness.
also to prep:
-mix about 12oz of ricotta with just under half a cup of egg beaters.
-reduce down tomato paste, tomato sauce, and a few tablespoons of garlic.
let the layering fun begin!
-tomato sauce on bottom of the pan.
-overlapping long strips of zucchini
-tomato sauce
-overlapping long strips of zucchini
-large pieces of hand-ripped fresh basil (thanks, farmers market!)
-ricotta mix
-zucchini
-tomato sauce
so on, and so fourth until all your materials are gone. i popped these bitches in the oven at 425* for about 40 minutes or so.
being i cooked down tomato sauce, it was a bit thick, and i was worried the whole faux-sagna was going to be dry, but it isn't! why not? simply because, i'm amazing.
the only down-side to this super squash strata, is turning
the oven on. clearly, when it's 100* in the summer (when zucchinis are in their prime) the last thing you want to do is bake anything. so crank on the air, and break out the mandolin.it's totally worth it.
gross....
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