The Zucchini feast goes on.

So...last night Will made a Zucchini Lasagne. You will find the website here:Jo Cooks Zucchini LasagnaHe used a giant zucchini from the garden and sliced it thinly and then salted the slices and put them between sheets of kitchen roll to draw the excess water out.It was delicious.Zucchini LasagnaPrep: 30 mins Cook: 1 hr Total: 1 hr 30 minsIngredientsMeat Sauce1 tbsp olive oil1 large onion chopped4 cloves garlic minced1 lb ground beef extra lean2 bay leaves1/2 tsp cinnamon1 tsp oregano dried1/2 tsp pepper1 tbsp hot sauce28 oz crushed tomatoes (1 can)Zucchini Lasagna3 large zucchini3 cups mozzarella cheese shredded2 cups mushrooms slices, I used white mushrooms1 1/2 cups ricotta cheese1/2 cup Parmesan cheese grated1 tbsp parsley for garnishMethod:Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.Preheat oven to 375 F degrees. Use a 9×13 inch baking dish.Assemble lasagna: Start with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.Bake: Transfer the baking Bake for about 40 to 50 minutes or until the top is starting to get golden and the cheese is bubbly.Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing into it and serving.(Picture from 'Jo Cooks' website.)Tonight I made 'Zucchini and Lentil Fritters'.You will find the Health365.com.au website here:Zucchini and Lentil Fritters.Here is the recipe:Zucchini and Lentil FrittersMakes 12+ frittersPreparation time: 10 minutes, Cooking time: 4-6 minutes per fritterIngredients:500g zucchini, grated (excess water squeezed out)400g can lentil, drained and rinsed½ cup grated cheese of your choice2 shallots, sliced thinly½ cup self raising flour2 eggs, lightly beatenPepper to tasteMethod:Lightly beat the two eggs on a small bowl, then add the flour and mix well.In a separate bowl combine the grated zucchini, lentils, cheese and shallots.Add the egg and flour batter to the vegetable mix and stir until just combined. Add pepper if desired.Heat a large fry pan on moderate to high heat and grease lightly with extra virgin olive oil. Spoon large portions of the mixture on to the frying pan. Cook the fritters for 2-3 minutes of each side or until golden and cooked through.Repeat until all mixture is used.Serve with mashed avocado and salad if desired.(Picture from Health365.com.au website)We are slowly turning green and cylindrical.