4 August, 2017
Houdini Zucchini Disguised As Lasagna
Houdini zucchini – you betcha! This recipe is so tasty, it will make your zucchini disappear. If you are not a fan of zucchini, read about its health benefits here.
For people trying to cook gluten free, or scale back on carbs, or just want to try a new way to use up your zucchini (or summer squash), this recipe is for you. I’ve incorporated two Italian food favorites – Eggplant Parmesan and Lasagna ingredients to create this easy vegetarian meal. I didn’t make it vegan. Without cheese in my life, you might as well put me on an ice float and send me out to sea (like the eskimos used to do for someone who is old or dying). Eskimos on ice.
If you want to add meat to this meal, it’s easy to add cooked ground beef, ground turkey, or Italian sausage to a couple of layers when assembling.
Slice zucchini lengthwise. I cut each zucchini in half and then crosswise.
Spread out in a single layer on a baking sheet lined with parchment paper or non-stick silpat. Brush zucchini lightly on both sides with olive oil and season with salt and pepper. Bake to soften (see recipe).
Spoon sauce into prepared lasagna (or oblong) dish.
Layer zucchini slices on top of sauce, layer ricotta mixture on top of the zucchini.
Cover each layer with more sauce, ricotta mixture, and parmesan cheese.
Take a bite! Yum!
Hope you enjoy this zucchini recipe. I guarantee it will disappear before your eyes!
- • 2 pounds zucchini (about 2 average size)
- • Salt and pepper
- • 3 tablespoons extra-virgin olive oil
- • 1/2 cup freshly grated Parmesan
- • 1 cup fresh ricotta cheese
- • ½ cup plain greek yogurt
- • 1-2 large clove of garlic minced
- • small handful of Italian parsley well chopped
- • several leaves of basil well chopped
- • salt and pepper to taste
- • 1 jar Spaghetti sauce (your favorite store brand) or about 3 cups homemade*
- Line 2 sheet pans with parchment.
- Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. (Cutting zucchini in half makes it easier to handle and slice lengthwise.)
- Place zucchini slices on baking sheets in one layer. Brush both sides with olive oil and then season with salt and pepper.
- Roast for 12-15 minutes in a 400 preheated oven, until lightly browned and easily pierced with a fork.
- Remove from oven and reduce heat to 375 degrees.
- Spray oil in a lasagna dish or oblong casserole dish.
- Spread 1/4 cup tomato sauce over bottom of dish.
- Start layers with a third of the zucchini in an even layer over tomato sauce.
- Spoon cheese mixture over zucchini.
- Spoon a third of remaining sauce over zucchini and sprinkle with Parmesan.
- Repeat with 2 more layers, ending with sauce and Parmesan.
- Bake 30 to 35 minutes, until bubbling and browned on the top and edges.
- * There is a homemade spaghetti sauce recipe in the blog - type pasta sauce in the search box and Nonna's Pasta Sauce will show up. I usually have several bags of this sauce frozen and ready to use in recipes like this.
The thing is, I do try to cook “in season” when possible, so you may notice this from time-to-time in the recipes posted. I admit, I got a little carried away with the zucchini since I didn’t have any producing plants in my garden for 11 years! That’s a long time to beg for zucchini from neighbors and friends with prolific crops. Especially when I grew it in Southern California and couldn’t use it or give it away fast enough.
Enough ranting and raving about zucchini….. for now. 😉
Be sure to check the blog on August 23rd for a big announcement!