Creators
Samara Pardi
Description
This zucchini lasagna is a delicious and healthy alternative to traditional lasagna, featuring layers of thinly sliced zucchini, rich tomato sauce, and melted cheese, perfect for a satisfying meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Zucchini | 6 | sliced thinly lengthwise |
Mozzarella | 4 oz | whole milk, grated |
Tomato | 1 | 28oz can of chopped or crushed |
Yellow Onion | 1 | chopped |
Parmesan | 4 tbsp | grated |
Olive Oil | 2 tbsp | |
Oregano | 3 tbsp | fresh, chopped |
Salt | ||
Pepper |
PREPARATION
- Heat 2 tablespoons of olive oil in a saucepan and add onions. Salt and stir until slightly browned.
- Put tomato and juice through a food mill and add to onions, then stir.
- Cook on medium heat for about 10 minutes, stirring occasionally.
- Add salt & pepper and oregano and simmer for another 10 minutes, reducing.
- Drizzle a 2 inch deep baking dish with olive oil and lay zucchini slices side by side to cover the bottom surface entirely.
- Spoon 1/3 of the tomato sauce over the top, then sprinkle 1/2 of the mozzarella over the sauce.
- Repeat these three layers, then add one more of zucchini and sauce, then sprinkle the top with Parmesan.
- Bake in a 325 °F (163 °C) oven for about 30 minutes, until completely melted and starting to bubble.
Suggestions
As mentioned above, you may also add in layers of thinly sliced carrot, mushrooms, eggplant or even cauliflower. Enjoy those scrumptious veggies!