by purple1988

In this vegetable-centric (and gluten free) dish, zucchini takes the place of the usual pasta. You can use green or yellow squash, or both. A handheld slicer makes quick work of cutting the squash.

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Name: Zucchini and corn lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 3 1/2 pounds Green or yellow zucchini (10 medium sized) Ends trimmed, thinly sliced length wise; 1 3/4 teaspoon Kosher Salt Divided; 3 tablespoon Olive oil Divided; 1/2 Cup Chopped shallots; 2 Cloves Garlic Chopped; 2 Cups Raw corn kernels (From 2-3 ears of corn); 1 teaspoon Fresh thyme leaves; 15 ounce Ricotta cheese; 1 1/4 Cups Shredded Parmesan cheese Divided; 1 Large Egg Beaten to blend; 1/4 Cup Chopped Basil leaves; 2 tablespoons Chopped chives; 1/4 teaspoon Pepper; 1 1/2 tablespoons Butter Divided

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INGREDIENTS

3 1/2 pounds Green or yellow zucchini (10 medium sized) ; Ends trimmed, thinly sliced length wise
1 3/4 teaspoon Kosher Salt ; Divided
3 tablespoon Olive oil ; Divided
1/2 Cup Chopped shallots
2 Cloves Garlic ; Chopped
2 Cups Raw corn kernels ; (From 2-3 ears of corn)
1 teaspoon Fresh thyme leaves
15 ounce Ricotta cheese
1 1/4 Cups Shredded Parmesan cheese ; Divided
1 Large Egg ; Beaten to blend
1/4 Cup Chopped Basil leaves
2 tablespoons Chopped chives
1/4 teaspoon Pepper
1 1/2 tablespoons Butter ; Divided

INSTRUCTIONS

1. Line 3 rimmed baking sheet with Paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 teaspoon of salt and set aside for 30 minutes.

2. Meanwhile, heat a grill to medium (350-450 degrees). Heat 1 tablespoon oil in a medium frying pan over medium heat. Add shallots and garlic and cook, stirring constantly, until beginning to brown, about two minutes. Add a corn and thyme and cook until corn is just hot, 2 to 3 minutes. transferred to a medium bowl. Stir in ricotta, half of Parmesan,, the egg, basil, chives, pepper, and remaining 1/4 teaspoon salt

3. Preheat oven to 375° Press water out of zucchini with more paper towels and remove all paper towels from baking sheet. brush zucchini all over with remaining 2 tablespoons oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transferred to rimmed baking sheet as cooked. Repeat with remaining zucchini.

4. Butter bottom of a 9 X 13 inch dish with 1/2 tablespoon butter. Arrange a quarter of zucchini ribbons crosswise in a bottom of dish, overlapping slightly. Evenly spread a third of corn ricotta mixture over zucchini. Repeat process two more times, ending with the zucchini. Sprinkle remaining Parmesan on top and dot with remaining 1 tablespoon of butter.

5. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even Browning. Let rest when for 20 minutes before serving.

NOTES

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Zucchini and corn lasagna

3 1/2 pounds Green or yellow zucchini (10 medium sized) Ends trimmed, thinly sliced length wise
1 3/4 teaspoon Kosher Salt Divided
3 tablespoon Olive oil Divided
1/2 Cup Chopped shallots
2 Cloves Garlic Chopped
2 Cups Raw corn kernels (From 2-3 ears of corn)
1 teaspoon Fresh thyme leaves
15 ounce Ricotta cheese
1 1/4 Cups Shredded Parmesan cheese Divided
1 Large Egg Beaten to blend
1/4 Cup Chopped Basil leaves
2 tablespoons Chopped chives
1/4 teaspoon Pepper
1 1/2 tablespoons Butter Divided

1. Line 3 rimmed baking sheet with Paper towels and arrange zucchini in a single layer on top.  Sprinkle with 1 1/2 teaspoon of salt and set aside for 30 minutes.
2.  Meanwhile, heat a grill to medium (350-450 degrees).  Heat 1 tablespoon oil in a medium frying pan over medium heat.  Add shallots and garlic and cook, stirring constantly, until beginning to brown, about two minutes.  Add a corn and thyme and cook until corn is just hot, 2 to 3 minutes.  transferred to a medium bowl.  Stir in ricotta, half of Parmesan,, the egg, basil, chives, pepper, and remaining 1/4 teaspoon salt
3.  Preheat oven to 375° Press water out of zucchini with more paper towels and remove all paper towels from baking sheet.   brush zucchini all over with remaining 2 tablespoons oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transferred to rimmed baking sheet as cooked. Repeat with remaining zucchini.
4.  Butter bottom of a 9 X 13 inch dish with 1/2 tablespoon butter. Arrange a quarter of zucchini ribbons crosswise in a bottom of dish, overlapping slightly.  Evenly spread a third of corn ricotta mixture over zucchini.  Repeat process two more times, ending with the zucchini. Sprinkle remaining Parmesan on top and dot with remaining 1 tablespoon of butter.
5.  Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even Browning. Let rest when for 20 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 8 Servings

Calories: 174
Calories from Fat: 105 (60%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.5g
Cholesterol 57.6mg		18 %
Sodium 568.6mg		20 %
Potassium 133.2mg		4 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.3g
Protein 12g		17 %
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Calories per serving: 174

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