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July 2, 2007 / Tony

Zucchini Lasagna

AYT has requested a vegetarian recipe.  Here’s an idea:  Make one batch of my Balsamic Tomato Sauce.  Then, take about 10 medium zucchini and slice them about 1/2 thick lengthwise.  You want long strips of zucchini instead of rounds.  Toss them with olive oil, Kosher salt, and pepper and throw them on the grill or roast them in the oven at 450 degrees.  Either way cook until they take some color but don’t let them get too tender-you need them to retain some bite so they are recognizable in the final dish.  Now take a 9×13 pan, coat it with oil (use cooking spray if you want) and cover the bottom with the tomato sauce.  Place one layer of the cooked zucchini in the pan (no overlapping) and then sprinkle on some mozzarella and Parmesan cheeses.  Top with more tomato sauce and repeat until the pan is full or you’ve used all of your zuchinni.  You may have extra tomato sauce.  The top layer of the lasagna should be a healthy layer of cheese.  Bake this concoction in a 350 degree oven until bubbly.  With some nice bread, you have a great vegetarian meal.

Of course, this is the type of recipe that is ripe for improvisation.  How about adding mushrooms, or summer squash, or even fresh corn to the mix?  Vary the cheeses as well.  Gouda makes a surprisingly tasty contribution to lasagnas as would Monterey Jack or ricotta or fontina. 

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One Comment

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  1. AYT / Jul 2 2007 3:58 pm

    Sounds good. I’ll test the recipe this weekend and see what Mrs AYT thinks.

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