MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zucchini Lasagna
Categories: Beef, Squash, Vegetables, Cheese, Herbs
Yield: 6 servings

1 lb Ground round
1/4 c Chopped onion
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Salt
1/4 ts Pepper
15 oz Tomato sauce
1 lg Egg; lightly beaten
1 c Cottage cheese
4 md Zucchini (1-3/4 lb)
3 tb A-P flour
1 c Shredded mozzarella cheese
Add'l shredded mozzarella
- cheese; opt

Set oven @ 375oF/190oC.

In large skillet, cook and crumble beef with onion over
medium-high heat until meat is no longer pink, 5-7
minutes. Stir in seasonings and tomato sauce. Bring to a
boil; simmer, uncovered, 5 minutes. In a bowl, mix egg
and cottage cheese.

Trim ends of zucchini; cut lengthwise into 1/4" thick
slices. Toss zucchini with the flour. Layer half the
slices in a greased 13" X 9" baking dish. Top with
cottage cheese mixture and half the meat sauce. Add
remaining zucchini slices; sprinkle with any remaining
flour. Spread with remaining meat sauce; sprinkle with 1
cup mozzarella cheese.

Bake, uncovered, until heated through, about 40 minutes.
If desired, sprinkle with additional cheese. Let stand
for 10 minutes before serving.

Charlotte McDaniel, Williamsville, Illinois

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn & Clam Chowder w/Zucchini & Herbs
Categories: Seafoodm, Vegetables, Herbs, Squash, Dairy
Yield: 7 servings

8 lb Chowder clams in the shell;
- scrubbed
+=OR=+
1 lb Chopped fresh clams
2 tb Extra-virgin olive oil
2 c Diced onion
1 c Diced celery
Salt & pepper
2 Cloves garlic; minced
Crushed red pepper
1 ts Chopped thyme
1/2 c Medium yellow polenta (not
- fine)
4 c Chicken broth
4 c Clam broth; more as
- necessary
3 c Diced Yukon Gold potato
3 c Corn niblets
4 c Diced zucchini or other
- summer squash
2 Limes; halved
8 tb Crème fraiche or sour cream
3 tb Parsley
1 tb Fresh oregano or marjoram

Set up a clam steamer, or put about 2 inches of water in
a large pot with a lid, place over high heat and bring
to a boil.

Steam open clams over high heat, covered. Large clams
will take about 12 minutes. When cool, shuck the clams.
Strain and reserve all clam broth, leaving any sand or
grit in the bottom of the pot. Chop meat roughly and set
aside. To save time, do this step in advance. (If using
chopped clams, skip Step 1 and 2.)

Put olive oil in a heavy-bottomed soup pot over
medium-high heat. Add onions and celery, season
generously with salt and pepper and cook until softened,
5 to 8 minutes.

Add garlic, red pepper and thyme. Stir and let sizzle
briefly, then add polenta and stir to coat. Gradually
add the water, stirring constantly with a wire whisk as
mixture begins to thicken, then add clam broth and bring
to a boil. It should now look brothy and just barely
thickened.

Reduce heat to a simmer and cook for 30 minutes, until
polenta grains have softened.

Add potatoes to pot and simmer until just done, 12 to 15
minutes. Taste soup and adjust seasoning. Add more clam
broth, if necessary.

Add corn and zucchini and simmer 5 minutes until
zucchini is tender. Add chopped clams and cook 2 minutes
more.

To serve, ladle soup into individual bowls. Squeeze some
lime juice into each portion and top with a dollop of
crème fraîche. Sprinkle with parsley and oregano.

By: David Tanis

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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