ZUKE ALLORS!
Thank goodness Texas has a long growing season. I planted early, and I have squash, basil, and cilantro coming out my ears. Peppers, eggplant, cucumbers, and green beans are not far behind. I say thank goodness because I will be gone from mid-May to late July, and there should still be some goodies when I get back. Meanwhile, I picked the first gigantic zuke (1.8 pounds) and made the following with it. Yum!
CINDY'S GARDEN VEGGIE LASAGNA
1 giant zucchini or 2 ordinary ones, thinly sliced in long strips
1 medium sweet onion, thinly sliced
1/2 cup of mushrooms, thinly sliced
2 garlic cloves, diced
1 28 oz. can Muir Glen Organic Fire-Roasted Diced Tomatoes (or use fresh)
1 package chicken or Italian sausage-style seitan (I used chicken, but wish I had sausage)
Fresh basil to taste
1/2 cup low-fat part-skim mozzarella cheese
Sautee the onions, mushrooms, and garlic in a little olive oil until browned and fragrant. Add the seitan and heat. Meanwhile, pour 1/3 of the tomatoes in the bottom of a glass baking pan. Layer with strips of zucchini. Pour 1/3 of the seitan mixture over. Repeat until pan is full. Tear basil leaves into strips and sprinkle over top. Cover top with mozzarella cheese. Bake at 350 F until zuke is tender, about 30 minutes.
Mmmm! Smells divine. Healthy, inexpensive, and delicious.
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Comments
omg. so jealous of your homegrown veggies and herbs!! lasagna also looks delish.
Submitted by CJ on 05.12.10 at 11:33.
Ship some home grown veggies to NYC!
Submitted by michlny on 05.12.10 at 11:54.
Michinny, I'm on a plane at 5:45 a.m. tomorrow, and I AM in fact bringing some! ;)
Submitted by 100Pounds on 05.12.10 at 01:42.
yum! thanks for posting this
Submitted by gleam on 05.12.10 at 05:24.
100Pounds - I'll meet you at the airport, free range eggs in hand...ya' up for a veggie omelet?? ;)
Submitted by michlny on 05.12.10 at 10:05.
Next time, Michiny, next time. I just gave all the zuke I brought to my vegan running buddy.
Submitted by 100Pounds on 05.13.10 at 09:18.