Free-form zucchini lasagna with lemon-thyme cream Recipe - Los Angeles Times

Ingredients

• 3/4 cup flour, plus more for dusting
• Olive oil
• 1 egg
• 1 pound zucchini, about 3 medium
• Salt
• 1/2 cup diced onion
• 3 tablespoons white wine
• 1 clove garlic, minced
• 1/4 teaspoon fresh thyme leaves
• 1 cup heavy cream
• 6 sprigs fresh thyme
• Grated zest of 1/2 lemon
• 1/4 cup grated Parmigiano-Reggiano
• 3/4 cup whole-milk ricotta cheese
• 1/2 teaspoon minced garlic
• 1 tablespoon minced parsley