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Zucchini Lasagna for Something Different

So its harvest time and if you have squash and zucchini  growing in your garden, or in your friend's garden, or your Mom's garden – you probably have a lot of it. 

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A creative and conveniently gluten-free way to use a bunch of it (including those pesky big ones) is zucchini lasagna. 

Gather the following ingredients:

2 to 3 smaller zucchini or 1 large

2 cans diced tomatos OR 5 or 6 fresh sliced (if you also have a lot of those from the garden)

A bunch of diced garlic – at least a 5 whole cloves

1 finely diced onion

1 cup finely diced Kale (optional if you have it)

Dried oregano and basil

Salt and pepper

Parmesean and white cheddar (or other meltable cheese of your choice)

Now you are ready to build your lasagna.

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Start by slicing the zucchini as thin as you can length-wise so you have multiple "noodle-like" strips.  Cover the bottom of any sized baking dish with them.  I usually use a 12 x 8 pyrex baking pan.

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Layer your other ingredients on top of the zucchini.  I usually start with spices, garlic, onion and then cover them with the tomato.  If I'm using kale I place that on top of the tomato layer. Then  when your flavor layer is complete cover it with another round of thinly sliced zucchini.

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Continue until you have filled your pan to the top with layers of flavor and zucchini.  Do not worry you cannot use too much of the dried spices garlic or onion – it is just guarenteed good smells and tastiness.

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Once you have filled the pan with vegetable goodness it is time for your cheese layer – if you are into that.  Cheese is not required.  But if you like it and eat it – I recommend a combination of parmesean and something more prone to melting – like a mozzerella or a white cheddar or colby.   Once you have the top covered in a good layer of cheese you are ready to bake this wonderful vegetable pan of plenty.

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Bake the dish at 400 degrees for at least 1 hour to get this yummy and extremely fragrant dish looking like the above photo.

End of summer and burn 2012 509The only bummer is that it does not really hold  together quite like regular lasagna partially because of the water content in the vegetables – but this does not take away from the flavor bomb of goodness it is.

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I take creative license everytime I make this dish.  Last time I included white beans for protein and it was a complete vegetarian meal.  Feel free to add whatever vegetable or additional filler that you like – as long as you include the garlic, onion, pepper, salt, basil and oregano you will be in good hands. 

Enjoy the fruits of your labor!

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