Melts in your mouth.
Crispy.
Rich.
Cheesy.
Healthy?
Yep, all of those words have one dish in common: Zucchini Lasagna. Ok, stay with me.
Lately, we've been trying to add healthier foods (a.k.a. veggies) into our diet. So, I found and modified a lasagna recipe that uses zucchini instead of noodles. Worth a try, right? Amazing, it turns out. It serves 6 and, is approximately 362 calories per serving.
You up for it?
You'll need:
28 oz. (800 g) tomato sauce
2 small zucchini, sliced length-wise (1/4-in.)
8 oz. (230 g) ricotta cheese
1/4 cup (55 g) Parmesan cheese, crumbled or grated
1 egg
4 oz. (115 g) Edam cheese, shredded
1/4 cup (55 g) Parmesan cheese, crumbled or grated (to sprinkle on top of lasagna)
PREP: Heat oven to 350 F (176 C). Grease a 9x9 baking dish (I used a round casserole dish). If you haven't already pre-made the tomato sauce, go ahead and make it (it can be simmering while you prepare the remaining ingredients).
Slice zucchini into 1/4-inch slices, length-wise. I found this easier if I sliced a little off of one side of each zucchini, laid it down on that flat side, and then started slicing.
LAYERS: Spread 1/3 of tomato sauce in bottom of dish. Then, cover sauce with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, and 1/2 of the Edam, in that order.
Repeat with another 1/3 of tomato sauce and the rest of the zucchini slices, ricotta mixture, and the Edam. Top with the last 1/3 of tomato sauce and sprinkle the remaining 1/4 cup (55 g) Parmesan cheese on top of that.
Tip: If you end up with more zucchini than you need, you can cut them up into chip-sized pieces for dipping or just by themselves for an appetizer.
BAKE: Bake uncovered for 45 minutes or until sauce is bubbly and Parmesan is slightly brown.
Believe it or not, this recipe is gluten-free and, if you make the meatless version of my tomato sauce, it can be vegetarian, too.
I'm betting you can sneak veggies into your kids' (and spouse's) diet with this recipe!
Bon appétit!
Crispy.
Rich.
Cheesy.
Healthy?
Yep, all of those words have one dish in common: Zucchini Lasagna. Ok, stay with me.
Lately, we've been trying to add healthier foods (a.k.a. veggies) into our diet. So, I found and modified a lasagna recipe that uses zucchini instead of noodles. Worth a try, right? Amazing, it turns out. It serves 6 and, is approximately 362 calories per serving.
You up for it?
You'll need:
28 oz. (800 g) tomato sauce
2 small zucchini, sliced length-wise (1/4-in.)
8 oz. (230 g) ricotta cheese
1/4 cup (55 g) Parmesan cheese, crumbled or grated
1 egg
4 oz. (115 g) Edam cheese, shredded
1/4 cup (55 g) Parmesan cheese, crumbled or grated (to sprinkle on top of lasagna)
PREP: Heat oven to 350 F (176 C). Grease a 9x9 baking dish (I used a round casserole dish). If you haven't already pre-made the tomato sauce, go ahead and make it (it can be simmering while you prepare the remaining ingredients).
Slice zucchini into 1/4-inch slices, length-wise. I found this easier if I sliced a little off of one side of each zucchini, laid it down on that flat side, and then started slicing.
In a medium bowl, mix ricotta cheese, 1/4 cup (55 g) Parmesan cheese, and egg. Shred the Edam cheese.
LAYERS: Spread 1/3 of tomato sauce in bottom of dish. Then, cover sauce with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, and 1/2 of the Edam, in that order.Repeat with another 1/3 of tomato sauce and the rest of the zucchini slices, ricotta mixture, and the Edam. Top with the last 1/3 of tomato sauce and sprinkle the remaining 1/4 cup (55 g) Parmesan cheese on top of that.
Tip: If you end up with more zucchini than you need, you can cut them up into chip-sized pieces for dipping or just by themselves for an appetizer.
BAKE: Bake uncovered for 45 minutes or until sauce is bubbly and Parmesan is slightly brown.
Believe it or not, this recipe is gluten-free and, if you make the meatless version of my tomato sauce, it can be vegetarian, too.
I'm betting you can sneak veggies into your kids' (and spouse's) diet with this recipe!
Bon appétit!
As Joy's guinea pig and husband, I can attest to the fact that this is delicious! I still don't believe that it's healthy with the taste and how full I feel afterwards. Thanks love!!
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