Zucchini and Corn Lasagna Recipe – Sunset Magazine

Name: Zucchini and Corn Lasagna Recipe – Sunset Magazine
Total time: 120 min
Ingredients: 3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise; 1 3/4 teaspoons kosher salt, divided; 3 tablespoons olive oil, divided; 1/2 cup chopped shallot; 2 garlic cloves, chopped; 2 cups raw corn kernels (from 2 or 3 ears corn); 1 teaspoon fresh thyme leaves; 15 ounces ricotta cheese; 1 1/4 cups shredded parmesan cheese, divided; 1 large egg, beaten to blend; 1/4 cup chopped basil leaves; 2 tablespoons chopped chives; 1/4 teaspoon pepper; 1 1/2 tablespoons butter, divided

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Zucchini and Corn Lasagna

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Ingredients

3 1/2 pounds green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise
1 3/4 teaspoons kosher salt, divided
3 tablespoons olive oil, divided
1/2 cup chopped shallot
2 garlic cloves, chopped
2 cups raw corn kernels (from 2 or 3 ears corn)
1 teaspoon fresh thyme leaves
15 ounces ricotta cheese
1 1/4 cups shredded parmesan cheese, divided
1 large egg, beaten to blend
1/4 cup chopped basil leaves
2 tablespoons chopped chives
1/4 teaspoon pepper
1 1/2 tablespoons butter, divided