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Gardening aficionados have noticed zucchinis really started to hit their perfect size in the last few weeks, and when they start to mature, they mature fast. I’ve had zucchinis get massive over just a few days, and all of a sudden, you’ve got an abundance and you don’t know what to do with them!

I’m here to help this week with some zucchini recipes!

This first one was a fun new one to try, as I don’t typically make vegetarian stuff, but Al and I were looking for something different so we gave it a shot and it turned out pretty tasty!

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VEGETARIAN LASAGNA ROLLS

3-4 large zucchini, thinly sliced length-wise

Extra virgin olive oil

Salt

1 lb. lasagna noodles

1 24-oz jar pasta sauce

1/2 c. water

Grated Parmesan cheese

Crushed red pepper flakes (optional)

CHEESE FILLING

20 oz. ricotta cheese

6 oz. goat cheese

2 c. part-skim shredded mozzarella

1 bunch parsley, stems removed, chopped (about 1 cup chopped parsley leaves)

3 tbsp. chopped fresh garlic

Salt and pepper

Extra virgin olive oil

First, bake the zucchini. Preheat the oven to 450 degrees. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.

Now, turn the oven heat down to 350 degrees.

Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.

Now make the filling. In a mixing bowl, combine the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.

Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.

Prepare a 9" x 13" baking dish. Pour about ¾ of the pasta sauce and ½ cup water into the bottom of the baking dish.

Arrange the lasagna rolls carefully in the baking sheet  then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.

Bake in the 350 degrees  heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.

Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.

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This is the second straight recipe that calls for goat cheese, which I know not everyone has easy access to.

If you want a simple, easy, although admittedly not as good, substitute, you can use cream cheese instead. 

But, for this recipe particularly, I’d suggest finding a good goat cheese! Check in the specialty cheese (deli) area.

CORN, ZUCCHINI & TOMATOES WITH GOAT CHEESE

1 tbsp. extra-virgin olive oil

1/2 c. chopped shallots, from 1 to 2 shallots

1 large clove garlic, minced

2 1/4 c. fresh corn kernels, cut from 3 large ears corn

1 1/2 c. seeded and diced zucchini, from 2 small zucchini

1 1/2 c. seeded and diced tomatoes, from 2 to 3 tomatoes

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 tsp. teaspoon sugar

1 (4-oz) log creamy goat cheese

2 tbsp. fresh chopped basil

Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.

Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.

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CHOCOLATE ZUCCHINI BREAD

1 stick (1/2 c.) unsalted butter

3/4 c. plus 2 tbsp. light brown sugar, packed

2 large eggs

1 tsp. vanilla extract

1 2/3 c. all purpose flour, spooned into measuring cup and leveled off with a knife

1/3 c. cocoa powder

3/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. espresso powder or instant coffee (optional)

2 c. shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)

1 c. semi-sweet chocolate chips

Preheat the oven to 350 degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.

Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)

Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.

Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)

Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

TFD: This one is specifically for myself this week.  “You will face many defeats in life, but never let yourself be defeated.” - Maya Angelou

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