YIELD: 12 SERVINGS (2 LOAF PANS) 2 Tbsps. salt 2 lbs. zucchini, coarsely shredded 1 lb. onions, thinly sliced 4 oz. unsalted butter, divided 2 garlic cloves, finely chopped 1 oz. basil leaves, chiffonade 1 cup Mascarpone (8 oz.) 2 large eggs, beaten 3 oz. freshly grated Parmesan cheese 12 lasagna noodles, boiled 4 minutes, drained well 2, 16-oz. pkgs. sliced fresh mozzarella cheese 1. Toss salt with zucchini; drain in colander 30 to 45 minutes. Squeeze out excess water. 2. Cook onion in ...
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