Friday 3 April
Once again, the contents of our refrigerator prompted a completely made-up recipe - maybe we really are in the series "Chopped."
We had two small zucchini, some ricotta left over from making beet gnocchi, and some pesto under oil from at least two summers ago. So we decided to make a pasta-free lasagne. So there.
We sliced the two zucchini very thin longways, and layered them in an oiled bread pan. Each layer was topped with a mixture of a cup and a quarter of ricotta, a beaten egg, salt, pepper, a generous amount of grated asiago cheese, and about a quarter cup of pesto.
When all of it was used up, we topped the pan with about 3 oz. of sliced mozzarella.
It baked at 375º for 35 minutes covered, 15 covered, and then came out to rest for 10 minutes.
The result was luscious, if a little watery at the bottom; next time we may grill the zucchini, or use eggplant.
The judges never chop us, but that's because they're us.