Zucchini for a Cause

It is definitely the bumper crop of 2012 (although peppers are adding some spice at a close second): zucchini as large as the iconic caveman's club are burgeoning all over the patch!  When I brought a (LARGE) basket of them to church this week - my version of "leave a zucchini on your neighbor's porch month"- one congregant pulled her's out, dreaming no doubt of the moist bread and cakes to come, and exclaimed, "I could use this for a baseball bat!"

Indeed.  Such abundance!  Such eager growth - with the strength and energy to put forth and nourish so many!  If only every living thing could meet such need in the world as this humble squash. It digs back to the basics and takes that sunlight and rain and encases it in a rich green gift that nurtures life.  Would that we could all simplify, put our energy into growth, and in doing so foster the future!

This autumn we will be tending to two garden sites - our own at home and also a community garden - the Eagle project our son has chosen to build in support of a local food pantry.  We've been to visit a few community gardens over the past six months to glean ideas and try and learn what to avoid.  We have seen gardens heavy with produce and we have discovered overgrown wilds where volunteers dwindled after the first planting. "Plant things that people recognize and know how to use - avoid experimentation" we were advised, witnessing some produce neglected on the vine. Zucchini will be part of our plan.  It is plentiful enough to feed the multitudes and to have inspired a flurry of recipes - avoiding waste.  It will feed our area's hungry.

There is some frustration in implementing a major project such as this community garden.  My son is learning that you have to really scatter some seed to find generous donors willing to grow the cause alongside you - donating supplies, time and money.  I encourage him to keep planting in hopes that, like a zucchini, people's purpose will grow and flourish to the cause and one day soon he will peer under the leaves of all the project details, paperwork and distraction and find a bright, bountiful harvest of willing hands, charitable hearts and momentous means all joining to provide for the hungry. 

And next August 350 people will benefit from the "zucchini" that boy is planting today.

Zucchini Red Pepper Lasagna
1 carton cottage cheese (15 oz.)
1 - 1/2 c.  shredded Mozzarella cheese, divided
2 eggs
1 - 2 tsp. Italian seasoning
2 c. sliced zucchini
2 c. sliced mushrooms of your choice
1 T. olive oil
30 oz. spaghetti sauce
9 no-cook lasagna noodles
12 oz. roasted sweet red peppers
Seasoning salt, black ground pepper and garlic powder to taste

In a small bowl, combine the cottage cheese, 1/2 c. mozzarella, eggs and Italian seasoning.
In a large skillet, saute zucchini and mushrooms in oil until crisp-tender.
Coat a 13" x 9" x 2" baking dish with nonstick cooking spray.
 Spread 1 c. spaghetti sauce in the baking dish and top with three noodles ; spread 1 c. sauce atop noodles.
Layer with half the zucchini mixture, half the red peppers and half the cheese mixture.
Sprinkle with salt, pepper and garlic powder as desired.
Top with three more noodles and another cup of sauce.
Layer with remaining zucchini mixture, red peppers and cheese mixture, noodles and sauce.
Cover and bake at 375 degrees F for 45 minutes.
Uncover; sprinkle with remaining mozzarella. Bake 10 minutes or until cheese is melted. Let stand 15 minutes before cutting.
Serve with Parmesan shaker cheese if desired.  Yield: 12 servings