Fresh produce and a harvest of delicious fruits are waiting for you at the Federal Way Farmers Market.
Visit the market from 9 a.m. to 3 p.m. each Saturday through October and pick up ingredients needed for the recipe below.
The cheese in this recipe was bought at King’s Mozzarella, a Kent-based business and weekly vendor at the Federal Way Farmers Market. You may also want to stop by Fairy Bakery to pick up some bread to go with dinner. The zucchini, onions and garlic can also be found at the various market vendors.
The Federal Way Farmers Market is located in the Commons mall parking lot at 1701 S. 320th St. in Federal Way.
Zucchini Lasagna with King’s Fresh Mozzarella
By Vickie Chynoweth
1 large zucchini
1 tablespoon olive oil
1 pound Jimmy Dean regular sausage
1/2 medium onion chopped
2 cloves of garlic, minced
1, 24-ounce jar of tomato basil pasta sauce
12 ounces King’s Burrata Mozzarella Cheese, sliced 1/2 inch thick
6 ounces King’s Mozzarella and King’s Queso Oaxaca
1/4 cup grated parmesan
1/4 cup pesto sauce
Cut the zucchini into thin 1/8-inch thick ribbons. A mandolin works best to keep the zucchini in uniform slices. The middle seed part of the zucchini will not be used. Layer zucchini slices on paper towels and lightly sprinkle layers with salt to absorb some of the liquid from the zucchini.
Keep the zucchini covered for at least 30 minutes before using to absorb as much liquid before baking.
Sauté onions and garlic in a pan until soft, about 5 minutes. Remove onions and garlic from pan and set aside. Cook sausage thoroughly, stirring and breaking into small pieces as it cooks. Drain grease from sausage and return onion and garlic to pan, mix to combine.
In an 8×8 casserole dish, spread one thin layer of sauce on the bottom and layer the zucchini over-lapping to cover. Place half of King’s Burrata Mozzarella Cheese slices evenly in one layer over zucchini, then top with half of sausage mixture. Add one cup of sauce spreading evenly. Add layer of King’s Queso Oaxaca.
Repeat the process until all your ingredients are used with King’s Queso Oaxaca on the top. Bake 45 minutes until bubbly around the edges.
Cover with foil if cheese starts to burn.
Serve with grated parmesan and a dollop of pesto sauce.
You can double this recipe for a 9×13 casserole dish.