Zucchini, Yellow Squash and Corn Lasagna (GF)

This is a fantastic recipe to use up your harvest of summer and garden abundance of squash and corn. Use either or both zucchini and yellow squash and the season’s sweet fresh corn kernels for this gluten free, main dish treat!

zucchini, yellow squash and corn lasagna (GF)

Over the weekend I attended a culinary technique demonstration at one of my favorite retailer stores. It had been at least a year since attending one of these technique classes and I’d been looking forward to it all week. I came away from the experience with the realization that I won’t be doing it again any time soon and how there always seems to be a recurring assemblage of characters:

• The people who show up 10-15 minutes late with a grand entrance and expects the demonstrator and attendees to stop what they’re doing to find them a place to park themselves, have people scurry about to get them the handouts and then sighs and hisses because they can’t SEE the demonstration from their view point!
• Those attendees that go into a panic, I mean almost in tears, in fear that there’s not enough of the sample dish to go around for everyone. Seriously people, calm down. It’s not the end of the world if you don’t get a taste!
• Attendees that challenge the demonstrator by asking questions even though they know the answer already because they correct the demonstrator’s response!

The oddest thing though…as the demo started winding down and people became restless, longingly roaming the store with their eyes (folks don’t want to lose the spot where they’re positioned) a lady standing to my right quickly mumbles to me “I’ll be right back…” leaving her stuff and purse that’s splattered wide open on the floor with personal contents spilling over. Seconds later, the lady to my left (who only minutes earlier just about required a sedative when she thought there wouldn’t be enough to go around of the sample tasting for herself to partake), does the same thing – leaving her very large purse on the floor and somewhat open!

WHAT THE…?

Am I suppose to stand guard and watch these abandoned purses? Had it been someone I knew, I would’ve just picked up their purse(s) and brought it along with me as I toured the store too. Seemingly, I had no input in the matter because I wasn’t asked, but rather informed of their departures so was I really obligated to stand sentry of these personal items. Why would a person leave her purse anyways?

Bemused, I had to chuckle and laugh it off as that of human nature. The recurring theme of personalities shouldn’t be such a surprise. The complimentary class wasn’t great, which was disappointing because they usually are put together quite well. The demonstrator was ill-prepared and uncomfortably nervous. A couple of the store’s tools and gadgets being pushed weren’t working so there were those awkward moments. Happily, I’ll just stay home next Sunday and enjoy weekend rituals with my Hubbs, hang with the Corgi boys and work on my garden.

Still here? Thanks for indulging me. I want to share with you this fantastically delicious, pasta-less zucchini, yellow squash and corn lasagna…

zucchini, yellow squash and corn lasagna (GF)
-sweating squash-

You’ll want to pull out your mandoline or set some time aside to thinly and evenly slice about 10 medium-sized squash for this dish. Between the slicing and grilling of the squash, it will take some time. I’m not going to say its a quick meal, because its not UNLESS you plan to do all the prep earlier in the day or a day in advance and then bake when about ready to serve.

The prep investment is all worth it. Pasta-less (and I do luv my pasta) lasagna with these layers of squash as noodles. You’re going to sweat them after slicing by lightly salting to draw the water out of them. Lots of paper towels later, you’ll be soaking up the excess water from the vegetables. I had them sitting out much longer that a half-hour and continued to squeeze/blot the water from the slices. I ended up with a great texture to the noodles and a good amount of the extra water and moisture absorbed.

zucchini, yellow squash and corn lasagna (GF)
-layering squash noodles-

Lightly brush extra-virgin olive oil on both sides of each squash slice and grill. I used my 12-inch cast iron grill pan to get those beautiful grill marks on the squash slices. What I really needed was this grill pan to help speed things along more quickly by being able to grill many more slices at a time.

zucchini, yellow squash and corn lasagna – gluten free

I am really happy with this recipe from Sunset magazine and received the “delicious seal of approval” from Hubbs! Because the cheese is salty already, I omitted the salt in the ricotta mixture, used extra-virgin olive oil to prepare the baking pan instead of butter, and used part-skim/low fat ricotta cheese. This is a good solid recipe that I’ll be using as a staple from now on and already have some tasty ideas to change it up a bit with other squash and a change or two in the filling, incorporating seasonal fare depending on the time of year!

Although I’m showing it served with red wine (my wine of choice), serve this up with a white wine like a sauvignon blanc or pinot grigio.

zucchini, yellow squash and corn lasagna (GF)
What you will need

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Zucchini, Yellow Squash and Corn Lasagna (GF)

Serves 8

Ingredients

• 3 ½ pounds green or yellow zucchini or both (10 medium), ends trimmed, thinly sliced lengthwise
• kosher salt
•  
• 4-5 tablespoons extra-virgin olive oil, divided + more to season pan
• ½ cup shallots, roughly chopped
• 2 garlic cloves, roughly chopped
•  
• 2 cups raw sweet corn kernels (from 2-3 ears corn or uncooked frozen)
• 1 teaspoon fresh thyme leaves
•  
• 15 ounces part-skim/low fat ricotta cheese
• 1 ¼ cups shredded Parmigiano-Reggiano (or Parmesan) cheese, divided
• 1 large egg, beaten
• ¼ cup fresh chopped basil leaves
• 2 tablespoons chopped fresh chives
• ¼ teaspoon pepper
•  
• ½ tablespoon unsalted butter, room temperature

Method

1. Line 6 rimmed baking sheets with paper towels and arrange zucchini/yellow squash in a single layer on top. Sprinkle lightly with salt and set aside 30+ minutes.
2. Heat a seasoned grill or seasoned grill pan to medium-high.
3. Heat 1 tbsp. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium-sized bowl. Stir in ricotta, half of the Parmigiano-Reggiano, the egg, basil, chives, and pepper.
4. Preheat oven to 375°. Press water out of sliced squash with paper towels and remove all paper towels from baking sheets. Lightly brush zucchini/squash slices both front and back all with remaining olive oil. Grill zucchini/yellow squash, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked.
5. Lightly oil the sides and bottom of a 9 x 13-in. baking dish with olive oil. Arrange a quarter of zucchini/yellow squash ribbons crosswise in ­bottom of dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Repeat process 2 more times, ending with zucchini. Dot with butter and evenly sprinkle and distribute remaining Parmigiano-Reggiano on top.
6. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Allow to rest and set at least 20 minutes before serving. © Images & content: Cristina A-Moore for TeenieCakes.com.

Teenie Notes

• Slice squash in even thickness. Using a mandoline will make slicing through and even cuts much quicker and easier.
• When sweating the squash to draw the water out of them, be sure to use rimmed baking sheets so that the water doesn’t run all over your prep area.

Cristina A-Moore | Teenie Cakes

source modified from: Sunset Magazine