Saturday, September 14, 2013

Garden Goodness: Grilled zucchini lasagna

Looking for more veggies? You got it!
Need something gluten free? OK!
Trying to use up zucchini from your garden? This is the perfect recipe for you!

Hearty and filling - this recipe will warm your belly!

Grilled Zucchini lasagna

  • 3 medium zucchini or yellow squash, sliced 1/8" thick
  • Olive oil
  • salt and pepper
  • 2 tbsp chopped fresh basil (or two teaspoons dried)
  • 15 oz part-skim ricotta cheese
  • 16 oz part-skin mozzarella cheese, shredded
  • 1/4 cup Parmigiano Reggiano cheese, shredded
  • 2 large eggs - local and grass fed is best
  • 2 cloves garlic, minced
  • 1 jar spaghetti sauce - look for low sodium + low sugar
  1. Preheat oven to 375 degrees. Spray a 9X13 baking dish with non-stick spray. 
  2. Cut the ends from your summer squash and slice thinly using a sharp knife of a mandoline. Brush with a small amount of vegetable oil and sprinkle with pepper.
  3. On a preheated grill pan or outside on your own BBQ, cook both sides of the zucchini until wilted and has grill marks. Set aside and finish grilling each slice. 
  4. Meanwhile, mix ricotta, half of mozzarella, Parmesan, eggs, basil, garlic, salt and pepper. Stir until well mixed.
  5. Pour half of the spaghetti sauce in the bottom of prepared 9X13 pan or large casserole dish. Layer 1/3 of the zucchini "noodles", half of the cheese mixture, 1/3 of the noodles, and the rest of the zucchini. Top with remaining spaghetti sauce and sprinkle with reserved mozzarella cheese.
  6. Cover with foil and bake 45 minutes covered at, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
Recipe adapted from Skinnytaste.

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