Sunday, July 28, 2013

Eight-ball Zucchini Lasagna

Do you have family members who must avoid flour, wheat, or pasta? 

I prefer vegetables to pasta, so Jack came up with this recipe for me. 

It was delicious and not watery at all!


6 Eight-ball zucchini (or regular zucchini)
favorite spaghetti or marinara sauce
Ricotta Cheese
Mozzarella Cheese, shredded
Parmesan Cheese, grated
salt and pepper to taste
fresh oregano (less if dry oregano is used)

Slice 6 medium sized 8-ball zucchinis into 1/4” saucers
Slice 6 medium regular zucchini into 1/4” saucers or lengths, depending on personal preference

Steam zucchini about 15 minutes, pat dry on paper towels, and set aside.

In baking dish, begin layering ingredients:
spread a little sauce on bottom
layer zucchini
dollops of Ricotta Cheese (to taste)
sprinkle on oregano to taste
Mozzarella Cheese
and repeat process until last layer:
sauce, topped with Parmesan Cheese

Bake 350 for about 30 minutes or until thoroughly warm and cheese is melted.

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