Zucchini Parmesan Revisions & Fun

My last post was about zucchini parmesan. I have some revisions. I made it Sunday and Tuesday for a Vision Team meeting and discovered that if you are using a regular size 9 x 13 pan, you will probably only be able to fit two layers. A deeper pan may fit three. I also did something different that I never did before. I added a layer of ricotta cheese in between the two layers. I mixed a 16 oz. container with one egg, parmesan cheese, garlic salt, and black pepper and spreaded (is that a word) over the first layer of zucchini before I added the sauce and mozzarella and parmesan. It made this dish even more rich and yummy. Chel, I hope you could figure out how to do it lactose free. I'm thinking about it. I had vegetable lasagne once with tofu instead of cheese and it wasn't bad, I actually liked it.

Also, for those of you who are just dying to hear or see how I grew up, here is a video on u-tube that talks about American Italians in the 50's and 60's that is frighteningly familiar. Click here: YouTube - Our Contributions: The Italians in America My cousin Marsha sent this to me when I first started this blog, but the audio was bad. My friend Sondra sent it to me yesterday and with the audio it was so much better. I swear that those big hairy arms carving the Thanksgiving turkey are my Dad's and that my grandmother went around the country cutting all the little girls' hair with the same bowl. They are So much like my family's home movies that I kept looking for myself. Even the bushes in front of the house look like the same ones in front of my grandmother's neighbor's house in Endicott. I hope you enjoy it as much as I did.

The zucchini's are growing and I plan on adding more recipes in the next few days. Stuffed zucchini, zucchini soup, grilled zucchini, zucchini stew.....holy zucchini Batman!