Free-Form Zucchini Lasagna With Lemon-Thyme Cream

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Los Angeles Times

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Ingredients

4

3/4 cup flour, plus more for dusting

Olive oil

1 egg

1 pound zucchini, about 3 medium

Salt

1/2 cup diced onion

3 tablespoons white wine

1 clove garlic, minced

1/4 teaspoon fresh thyme leaves

1 cup heavy cream

6 sprigs fresh thyme

Grated zest of 1/2 lemon

1/4 cup grated Parmigiano-Reggiano

3/4 cup whole-milk ricotta cheese

1/2 teaspoon minced garlic

1 tablespoon minced parsley

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