I posted an insta story of Terreeia making her amazing zucchini lasagna a couple weeks ago and got a lot of requests for the recipe! So, since it is the season and wow they get big so fast, I thought I’d post it here.
These are just a few from our garden, the casserole dish fit two big ones sliced!
Terreeia is a fabulous gourmet cook who collects graters (I bought her the orange one)
First slice the regular sized zucchini lengthwise into 1/4 inch thick ribbons. Cut the oversized (canoe sized) zucchini in half and then cut into ribbons. Use a knife or mandolin and please use care.
Zucchini has a lot of water so to remove it pour salt over the strips and let it sit for about 20 minutes then wipe or rinse off. (It won’t be salty.)
Or put in the oven to dry or grill if you prefer, just keep an eye on them so they don’t burn.
If you want them really dry, soak them in salt AND bake or grill them.
Because the garden is so abundant right now you can also look for other vegetables to add. This Swiss chard and garlic were perfect today (below). You could use spinach, kale or any other vegetable you like.
Sometimes we add sliced potatoes or roasted peppers for additional taste and texture.
Assemble and alternate layers of zucchini and other vegetables or cheese. If you alternate the layers as I’ve done in the above left photo, they stay together better.
This is bocconcini with basil and tomato sauce. Another layer is ricotta cheese with basil and a layer of mushrooms.
Finish with more parmigiano reggiano, drizzle of olive oil and fresh basil.
4 medium sized Zucchini sliced ¼” thick
1 ½ cup of your favourite Marinara sauce
Handful of torn basil leaves
1 tbsp Olive Oil
½ cup Parmigiano Reggiano
1 ½ cup ricotta cheese
4 cups shredded mozzarella cheese
Salt and pepper to taste
Optional layers: Sautéed Spinach or Swiss Chard, Kale or sliced Mushrooms in olive oil and garlic, or sweet roasted red peppers, carrot ribbons, or sliced grilled eggplant, or a meat sauce if you’re not vegetarian.
Use a deep dish or 9” x12” Casserole dish
Preheat grill to medium heat and oven at 375
Slice zucchini into ¼” slices, add salt and put in colander for up to 20 minutes
Slice and chop other vegetables and grate cheese and set aside for easy assembly
To Grill dry: Add zucchini to oiled gas grill or a non-stick grill a few minutes per side and place on a plate with paper towels
To Bake dry: Spray baking sheet with oil and put in oven for 7 minutes – watch closely turn over then set on plate with paper towel
In a mixing bowl add ricotta, half the parmigiano cheese, a cup of mozzarella, 4 torn basil leaves and egg and mix to incorporate.
Add ½ cup of marinara to bottom of dish to cover and add a layer of zucchini with a sprinkle of mozzarella cheese, then spread the ricotta then add another layer of zucchini then add vegetable layer then add zucchini and continue until everything is used up or your dish is full. Add the remaining marinara sauce.
Bake for 30 minutes uncovered add the rest of the mozzarella and bake for another 10 minutes or until golden brown. Note: you could cover for the first 30 minutes but I cook uncovered to evaporate any excess water.
Remove from oven and let rest for 15 – 20 minutes.
Sprinkle with handful of parmigiana, basil, olive oil
Right now I’m on a green juice cleanse (to read about it, scroll to the middle of the post), it’s a tradition.
Every Winter (after the holidays are over) and Summer (because there’s so many reasons to sit on a patio and drink wine and eat good food, AND if you add a vacation to Italy, well there goes any attempt at sticking to a plan) I do a minimum 7 day juice cleanse where I lose 7 pounds.
Terreeia still makes this lasagna when we have zucchini (even if I’m not eating it) and then freezes them in single size portions in freezer bags. Makes a quick lunch or dinner in a pinch!
Hope you enjoy! Let me know if you make it and what you think!
My Sister Elizabeth’s Green Juice Recipe (scroll to the bottom)