Zucchini and Summer Squash Parmesan

Last week I went to work and found a rather large zucchini on my desk. It was a gift from one of my co-workers. What a wind-fall, I thought. I pictured making a chocolate zucchini cake, or zucchini bread, or toasted zucchini chips. Unfortunately I forgot the zucchini at work over the weekend. On Saturday while at the farmers' market, I came across some beautiful summer squash, which I bought. I started thinking of ways to combine the zucchini and squash into something tasty and settled on Zucchini and Summer Squash Parmesan. MMmmmMMm. This is going to be tasty. My sister joined me in this creation.

Zucchini and Summer Squash Parmesan:

1 lb hot Italian sausage
1/2 large zucchini
2 small summer squash
2 cups ricotta cheese
1 package of low-fat mozzarella cheese
4 eggs
fresh oregano, basil, thyme, rosemary, and sage
1 cup freshly grated parmesan cheese
2 cups of bread crumbs
dried oregano and basil
salt and pepper to taste
spaghetti sauce

Brown the hot Italian sausage in a skillet. Set aside when cooked.

While the meat is browning, slice the zucchini and squash.

In a medium sauce pan, warm the spaghetti sauce. I added fresh, chopped herbs to the sauce. I let the sauce simmer until I was ready to use it. I did this to reduce the sauce so it was thick and rich.

In a bowl mix the bread crumbs and herbs. Add salt and pepper to taste. In another bowl beat two eggs. Take a slice of zucchini, dip it into the egg, then coat with bread crumb mixture. Place on cookie sheet that has been sprayed with non-stick spray. Repeat until you've filled two cookie sheets. Place in a 350 degree oven and bake for 15 minutes, turning the slices half way through baking time.

While the zucchini is baking, fry the squash and remaining zucchini in the skillet. Cook until slightly brown on both sides.


Mix 2 cups of ricotta cheese, two eggs, half the parmesan cheese, half the mozzarella cheese, and chopped herbs in a medium bowl.

In a large oven safe dish, layer the browned squash/zucchini, the Italian sausage, the ricotta cheese mixture, tomato sauce, and bread crumb coated zucchini in alternating layers. My sister sprinkled additional cheese in some of the layers. Use remaining cheese on the top.

Place in 350 degree oven and bake for 40 minutes. Open a bottle of wine, cut into the lasagna, serve it, and enjoy!

Apricot and Cherry Upside-Down Cake

Summer is here, and that means the summer fruits are out. Farmers' market is brimming with colorful, delicious produce. Who can resist a bag of cherries or cucumbers from the Belarusian lady? Certainly not me. This week there was a deal on cherries: buy two pounds, get one free. Since I was with my parents, I convinced them to buy the two pounds and give the free pound to me. Thus, I had a bag of Flathead cherries that were begging to be made into something fantastic.



Plus, the apricot tree behind my apartment is full of ripe, sweet apricots. So ripe, in fact, they are literally falling from the tree. Squirrels are in heaven.

I decided to make an apricot and cherry turn-over cake. I was drawn to the idea because it's a perfect way to use summer fruit as it's a wonderful combination of textures. The soft fruit, the moist cake, and crusty edges.


It is best to make this in a large cast-iron skillet.

Apricot and Cherry Upside-Down Cake:

Topping:

3/4 cup of packed brown sugar
1/4 cup of butter

Heat the sugar and butter in the skillet on medium heat. Cook until the butter and sugar are melted and just starting to bubble. Remove from heat and allow to cool.
















Cake:

1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp vanilla
zest of one lemon
apricots (6-7 large ones, but mine were smaller)
1/3 cup pitted cherries
1 tsp nutmeg

optional: half an apple, chopped
additional chopped apricots


1. In a large bowl, blend the butter and sugar. Add the eggs and milk. Beat until blended.


2. Slowly add the flour. Mix. Add the salt, baking powder, vanilla, lemon zest, and nutmeg. Blend until smooth. I also added half a chopped apple and several chopped apricots for added texture. This is optional.

3. Pit the apricots and slice. Slice the cherries in half and remove the pits. Arrange the sliced apricots and cherries in concentric circles in the skillet on top of the cooled sugar mixture.












4. Pour cake batter over the fruit. Be sure to spread it to the edges of the skillet.













5. Bake in a 350 degree oven for approximately 45 minutes or until the cake tests done (insert a knife in the middle and if it comes out clean, the cake is done!). Remove from oven.




6. This step is very important. No matter how much you want to try the cake, you have to let it cool. Otherwise it will not come out of the pan in one whole piece. After it is cooled, run a knife around the edge of the cake to loosen the hardened sugar from the skillet. Place a large plate over the skillet and flip. The skillet is heavy so use two hands. My cake needed a little additional prying to remove it from the skillet. Enjoy!