- 2 medium zucchini or yellow squash, quartered and slice
- 1/4 c butter
- 4 ounces sliced mushrooms
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound ground beef
- 3/4 teaspoon fennel
- 3/4 teaspoon black pepper
- 2 teaspoons basil
- 2 teaspoons oregano
- 4 medium tomatoes, chopped (with juices retained)
- 15 ounces ricotta cheese
- 1/4 c Parmesan
- 3 eggs, beaten
- 1 pound log of mozzarella, sliced length-wise
Select enough kale to cover a 9" x 13" baking dish twice over. For me, that's about 10 leaves, but there are large variations in the size of kale leaves. Remove the large center stalk and discard or compost. (Don't put it into the stock pot.) Cover with boiling water and cook until softened, ranging from 5 to 20 minutes depending on preferences. Drain without retaining the cooking water, and set aside.
Mix cheeses and eggs until well-blended.
Bake 30 to 35 minutes, until heated through. Serves 4 adults
Inspiration from Kraft recipes and Hunts. Linked to Sunday School at Butter Believer, Monday Mania at The Healthy Home Economist, Fat Tuesday at Real Food Forager, Traditional Tuesdays at Cooking Traditional Foods, Real Food Wednesdays at Kelly the Kitchen Kop, Healthy 2Day Wednesdays at Day2Day Joys, Whole Food Wednesdays on Beyond the Peel, Pennywise Platter Thursday at Nourishing Gourmet, Full Plate Thursday at Miz Helen's Country Cottage, Living Well at Common Sense Homesteading, Freaky Friday at Real Food Freaks, Friday Favorites at Simply Sweet Home, Fight Back Fridays at Food Renegade, Friday Food Flicks at Traditional Foods, and Simple Lives Thursday at Gnowfglins.