Zucchini Casserole with Swiss Chard

The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, March 1999, Page 61: Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com.

Erbette	350 g.
Zucchine	300 g.
Ricotta	200 g.
Germogli di Crescione	Una Confezione
Uova	1
Timo	Q.B.
Maggiorana	Q.B.
Parmigiano grattugiato	Q.B.
Burro	Q.B.
Sale - Pepe	Q.B.

Affettate per il lungo le zucchine, passandole sulla mandolina; salatele e lasciatele spurgare. Intanto scottate le erbette in aqual bollente salata, scolatele, sminuzzatele e fatele insaporire brevemente in una noce di burro spumeggiante; unite i germogli spezzattati, spegnete dopo un minuto e, alle verdure, mescolate la ricotta, un uovo, un trito di timo e maggiorana, parmigiano grattugiato, sale, pepe, amalgamando il tutto.

Imburrate una pirofila e riempitela con strati di zucchine alternate con il composto di ricotta. Terminate con una guarnizione di zucchine incrociate e gratella, fiocchetti di burro, parmigiano, quindi infornate a 250° per 20' circa; servite il pasticcio tiepido.

English Translation - this recipe has been modified to accomodate non-Italian kitchens

Swiss Chard	0.75 Lb. (3/4 Lb.)
Zucchini	0.70 Lb. (3/4 Lb.)
Ricotta cheese	0.45 Lb. (1/2 Lb.)
Water Cress	1 Bunch
Egg	1
Thyme	Q.B. = As Needed
Margoram	Q.B.
Parmesan Cheese - grated	Q.B.
Butter	Q.B.
Olive Oil	Q.B.
Salt - Pepper	Q.B.

Slice the zucchini along the long axis. They should be sliced very thin. This is best accomplished with a mandolin.

Put the Swiss Chard into a steamer and steam for 5-6 minutes. Remove from the pot and squeeze the water out when cool. Chop into very small pieces. Sauté the sliced zucchini until each slice is browned on each side. Use a tablespoon of butter and 3 tablespoons of olive oil for each batch of zucchini.

In a mixing bowl, add the ricotta, the egg, the Swiss Chard, the water cress, 1/3 of the Parmesan, the thyme and marjoram. Mix well, then add 1/5 of the zucchini, and mix again.

Butter an oven proof casserole and fill it with alternating layers of zucchini and the ricotta-chard mixture, ending with a layer of the ricotta-chard mixture. Top this with a crosshatched pattern of zucchini. Sprinkle with Parmesan and dot with a few pats of butter.