One of my all time favorite cookbooks is The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs–a manual of sorts on you guessed it, growing and cooking with fresh herbs.  Organized in such a wonderful way, it is easy to search for information on and ways to use whatever fresh herbs you have on hand. Creative recipes that I think have a very Provençal air about them.

This fabulous recipe for a ‘lasagne’ is made with the season’s best zucchini standing in the place of actual noodles.  Layered between a hearty ground chicken, mushroom and tomato mixture studded with fresh herbs, the creaminess comes from a layer of fresh mozzarella cheese and one of cottage cheese, and added fresh flavor comes from a bright homemade basil pesto layer right in the middle of it all.  Fun to make and very hearty, you won’t even miss the noodles…promise!

(To view this recipe online, click on the blue title of the blog post above*)

Tagged: basil pesto, cottage cheese, Essential Guide to Growing and Cooking with Herbs, fresh basil, fresh herbs, fresh oregano, ground chicken, lasagna, lasagne, mozzarella cheese, sliced mushrooms, The Herb Society of America, tomato sauce, vegetable lasagna, zucchini 'noodles', zucchini lasagna, zucchini lasagne, zucchini ribbons, zucchini-pesto lasagne