Summer Lasagna from the Garden

We've been bad bloggers this week. But, we've been soooooooo busy: three softball games, house shopping, and trying to keep up with the garden. My garden and my kitchen are overflowing with zucchini and tomatoes. I love this Everyday Food recipe: No-Bake Summer Lasagna. Lasagna without the baking! Plus it uses zucchini, tomatoes, and basil: all in my garden.

I made it once last summer and we had it a few weeks ago. I think it's a little hard to cut and eat. So, tonight I decided to make it with linguine noodles.

It was delicious and easier to eat. I should have quartered the tomatoes, though. I actually ate them tonight, too. I've never liked tomatoes, but these were pretty decent (maybe it was the olive oil, ricotta, and parm on top!).

Zucchini Everywhere

We have TONS of zucchini. See?

I gave some to my mother-in-law and my sister-in-law and Kyle even took some to work. I made chocolate zucchini bread (I'm looking for a better recipe before I share). It's almost getting out of control.

I want to use it all (since it's free) and I love this recipe from Everyday Foods: Zucchini Pasta with Ricotta. It's so easy and delicious. I thinly sliced one zucchini and put on a foil covered baking sheet like this:

I baked it for 20 minutes on 450. I just tossed with olive oil, linguine, lemon zest, salt, and pepper and topped with ricotta. Kyle isn't a big fan of ricotta, so he put parmesan on his. Here's what dinner looked like:

Look for more zucchini ideas in the coming days!