2 medium zucchini
1 bell pepper, diced
1/2 tsp. salt
Into a colander, grate zucchini (peeled or partially peeled) on medium holes of box grater. Add diced bell pepper and salt. Let stand in colander for 10 minutes to render moisture. Wring out water with cheesecloth or paper towel.
1/3 cup all purpose flour
ground black pepper
1 beaten egg
1/3 cup grated parmesan
2 cloves minced garlic
Add grated zucchini and diced bell pepper and blend well.
In a large skillet, with olive oil to coat and a little butter on medium high heat, ladle the mixture into round mounds with a tablespoon and fry on both sides until golden brown & crispy on the outside. Let cool. Refrigerate to reheat later.
Note: If I had scallions, I would have added them, thinly sliced as well.
Preheat oven to 400 degrees.
Cut 2 zucchini crosswise in half. Trim off the ends. Slice lengthwise into thin flat strips. Slice 6-8 mushrooms.
In a small bowl, beat together 1 cup ricotta and 1 egg, dry basil to taste. Slice 1 cup fresh mozzarella cheese.
Use a non-stick loaf pan. Cover the bottom of the pan with your favorite marinara sauce. Add half the zucchini strips, half the mushrooms. Season with dried oregano and ground black pepper. Spoon half the ricotta in dollops over the zucchini & mushrooms. Add half the mozzarella cheese. Pour marinara sauce on top to cover all the vegetables and cheese.
Repeat layering the rest of the zucchini, mushrooms, season again. Add the rest of the ricotta in dollops and mozzarella. Top with another covering of marinara sauce. Sprinkle parmesan cheese on top.
Bake at 400 degrees for 1 hour. Remove from oven and let set or refrigerate covered for next day reheat.
Note: Could brown ground beef in a skillet, let cool and then add it as a meat layer. Also, leftover cooked veal or pork chop cut into small pieces.