Something ate half of my zucchini plants — and I’m not happy! Dreams of zucchini lasagna dashed by unknown pest | Arts And Culture

One thing ate half of my zucchini vegetation — and I’m not glad! Desires of zucchini lasagna dashed by unknown pest | Arts And Tradition

2 minutes, 57 seconds Read

Issues had been going nice. I planted the vegetation on Memorial Day weekend in one of many horse troughs I exploit as raised gardens. I turned the soil, pulled out the early weeds and planted the tiny vegetation with tender loving care. I fed them some time-release plant meals. The 2 vegetation had been thriving by mid-June and lined with large yellow blossoms. Each morning after I drank my espresso, I’d look over the deck railing and marvel at how nice they regarded.

Till that morning … One thing had eaten many of the leaves on one of many vegetation, leaving solely stems and blossoms. The plant on the opposite aspect of the trough was good — as had been the tomato vegetation between them.

I instantly blamed my tenant, Berkshire Invoice, the groundhog/gopher/woodchuck who lives underneath the shed on the rear of my property. Invoice has been identified to meander throughout my deck, slither by way of the uprights on the deck railing and bounce into the closest trough. I put an unused display screen window and a child gate to dam his entry into his garden buffet.

The vandalized plant quickly grew again. In anticipation of a superb harvest, I browsed by way of my recipes earlier than deciding on Ree Drummond’s recipe for Zucchini Lasagna. All in useless — I regarded the opposite morning and the plant was, as soon as once more, right down to its stalks and blossoms. Not even Berkshire Invoice, as giant as he’s, might presumably attain the leaves from the bottom. The thriller stays as to what’s consuming it … and why solely the one plant?


(Courtesy of Ree Drummond)

Yield: 8 servings


1 tablespoon olive oil

One 20-ounce bundle cremini mushrooms, sliced

2 cloves garlic, minced

15 ounces spinach, rinsed and drained

3 giant zucchinis (about 1 1/2 kilos)

1 pound mozzarella

6 recent basil leaves

2 tablespoons recent flat-leaf parsley leaves

3 cups low-fat cottage cheese

1 cup freshly grated Parmesan

2 eggs, overwhelmed

Salt, to style

Freshly floor black pepper, to style

Two 24-ounce jars store-bought marinara


Preheat the oven to 350 F.

Warmth a big skillet over medium-high warmth. Add the olive oil and mushrooms and saute till evenly browned, about 10 minutes. Stir within the garlic. Add the spinach and prepare dinner, stirring, till it wilts. Take away from the warmth and put aside.

In the meantime, trim the ends of the zucchini. Utilizing a knife, fastidiously slice the zucchini lengthwise into skinny strips, about 1/16 inch thick. If the zucchini appears watery, lay the slices on paper towels to soak up extra moisture earlier than utilizing.

Grate the mozzarella cheese and put aside.

Lower the basil right into a chiffonade and finely chop the parsley. In a medium bowl, mix the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir properly.

To assemble the lasagna, place a 3rd of the mushrooms and spinach combination over the underside of a 13-by-9-inch baking dish. Spoon a layer of marinara on prime and canopy with half of the zucchini strips, fastidiously overlapping the perimeters. Spoon half of the cottage cheese combination onto the zucchini and unfold to distribute evenly. Sprinkle half the mozzarella on prime of the cottage cheese combination. Repeat the method above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. High with the remaining mushrooms and spinach, adopted by a remaining layer of marinara.

Sprinkle the remaining 1/2 cup of the Parmesan excessive and bake till the lasagna is sizzling and bubbly, about 40 minutes. Enable to face for 35 minutes earlier than reducing into squares.


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