2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices
1 lb. sweet Italian sausage meat, crumbled and browned
8 oz. ricotta
¼ cup fresh parsley, shredded
8 oz. shredded* cheese- choose from or blend: mozzarella,
provelone, pecorino, or fontina
3 to 4 tablespoons of shredded Parmesan cheese.
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.