Zucchini Lasanga Cupcakes

I recently attended a reception. You know the kind. Welcoming in essence, but uncomfortably sterile in practice. Kind of like vegetarian lasagna, which was served at the reception (natch). I sat down with a slice and heard someone say, "this lasagna is such a disappointment. I keep expecting to bite into delicious meat, but instead it's... zucchini." And although I didn't wish for "delicious meat," I had a pretty similar reaction. Biting into thick, slimy, flavorless hunks of zucchini is an experience I particularly loathe. But I've been getting tons of it from our CSA and trying to eat it all. So I made a goal: make a not disappointing zucchini lasagna. Make it good.

And though I was just joking with my husband that it should be neither seen nor heard, I must remind you that I really love zucchini. But only when it's drained of all that water and allowed to be great. And really, these lasagna 'cupcakes' are great, a significant departure from the gummy failure of my prior attempt. Yes, these are great. Light, bright, end-of-summery. (Though they do not hold together as cupcakes once out of their ramekins...)

12 lasagne noodles, pre-boiled, and torn into smaller pieces
2 leeks, chopped (white and light green parts only)
2 cloves garlic
2 tablespoons butter
1/2 teaspoon fresh thyme leaves
2 pounds zucchini and/or yellow squash, grated
1 large tomato, quartered and sliced
1/4 cup goat cheese
1/2 cup grated parmesan cheese

Grease 8 or so ramekins. 10? I don't remember now. I guess see what feels right as you're going along. You could also use a muffin tin for this.

Preheat your oven to 375° F.

Saute the leeks and garlic gently in the butter over medium-low heat until the leeks are softened. Stir in the thyme.

Begin layering the lasagna: Noodles, leek mixture, grated zucchini, crumble or two of goat cheese, parmesan cheese, tomato, salt and pepper, etc. Top with more zucchini, goat cheese, and parmesan.

Bake for about 20 minutes until the cheese is browning and the edges of the noodles begin to crisp.

Serves 4 or so as a main course.