As the saying goes, ‘when life gives you lemons’…or in this case, zucchini….make lasagne! Have you ever used it in place of pasta? You can work with it like spaghetti, or slice it thin and substitute it for noodles. It makes for a seasonal dish that is lower in calories and allows for all kinds of fillings in between.
This is the ultimate summer dish with most ingredients available now at your farmers market. In addition to the squash it includes tomatoes, basil and cheese (which is actually in season year-round;-) You can use any type of long summer squash, as you’ll see here, and can either make it vegetarian or add any type of ground meat.
Zucchini Lasagne – Makes one 9×13 dish
10-12 medium Early Girl or Roma tomatoes, quartered
1/4 cup olive oil
1 TB thyme
3-4 medium zucchini, about 6 inches long
1-2 bunches basil
1 pint organic whole milk or lowfat cottage cheese
1 pint shredded Parmesan, save 1/2 cup for topping
1 farm fresh egg
2 cups cooked chicken, shredded (I used leftover rotisserie)
Preheat oven to 400 degrees. Toss tomatoes with olive oil, thyme and salt and pepper. Roast on baking sheet lined with parchment paper skin side up for 45 minutes, until nice and brown. Reduce oven to 375 degrees.
Slice zucchini lengthwise about 1/4″ thick, using a mandoline if possible.
Mix cheeses and egg together plus chicken, if using.
To assemble, lightly oil 9×13 baking dish. Start first with zucchini strips (next to each other like lasagne noodles), followed by basil leaves, then cheese mixture. Top with tomatoes and repeat one more layer.
Finish with zucchini and sprinkle remaining Parmesan on top.
Bake at 375 degrees covered for 25 minutes. Remove top and bake for 10 minutes more.
Let stand 10 minutes before serving.