Vegetarian Zucchini Lasagna (no pasta used)
Kathie Carr @kathiecc
Yes, you can substitute low fat cheeses in this recipe but I do not think the fat free cheeses work well. Adjust seasonings to your liking.
I found this recipe in a local newspaper last summer when zucchinis were so numerous that no one could even give them away. It happens every year around here and yet we all plant too many again the next year. This is a different way to use them up. And its good. Even kids will like this one.
- 3 lb
- 2 lb
- ricotta cheese (low fat ok), (homemade ok, see recipe link below in comment section) or use your favorite purchased ricotta
- 4 large
- eggs, lightly beaten (egg beaters ok)
- 1/4 c
- fresh parsley, chopped
- 1/2 tsp
- basil, dried
- 1 tsp
- oregano, dried
- 1 tsp
- garlic powder
- salt and freshly ground black pepper to taste
- 1 c
- parmesan cheese, grated (low fat ok)
- 1 c
- bread crumbs
- 1 jar(s)
- home made or purchased spaghetti sauce
- 1 lb
- shredded mozzarella cheese (low fat ok)
Preheat oven to 350 degrees.
Cut unpeeled zucchini into long slices about 1/4 to 1/3 inch thick. Cook in boiling water just until it begins to soften but not until it becomes limp, about 5 minutes. Drain on paper towels.
Mix ricotta cheese, eggs, parsley, seasonings, 1/2 of the parmesan cheese, and 1/2 of the bread crumbs in a bowl. Set aside.
Arrange layer of 1/2 of the zucchini slices over bread crumbs. Spoon 1/2 of the reserved ricotta mixture on top of the zucchini. Sprinkle with 1/2 the mozzarella cheese.
Arrange the rest of the zucchini over this, next layer remaining tomato sauce and then the remaining bread crumbs. Top with remaining ricotta mixture.
Finally top with remaining mozzarella and parmesan cheeses.