Vegetarian Zucchini Lasagna Parmesan

Vegetarian Zucchini Lasagna Parmesan

Zucchini is abundant this time of year and there are so many fantastic recipe ideas that use this wonderful vegetable. Zucchini can be shredded and put into sustainable containers and then stored in your freezer for future use in the fall and winter seasons. Zucchini Lasagna Parmesan is a delicious, satisfying cuisine served with a side salad and garlic bread.

Serves 8 or delicious leftovers.

Ingredients:
  • 2 medium-large zucchini
  • 1 cup shredded mozzarella
  • 1 cup parmesan cheese
  • 8 oz ricotta cheese
  • 1 – 28 ounce jar of marinara sauce
  • 1 cup panko or breadcrumbs
  • 2 eggs, beaten
  • 2 Tbsp water

Mix in a small bowl:

  • 1 large garlic clove, minced
  • 1 tsp dried oregano
  • 1 tbsp freshly chopped basil
  • 2 – 3 tbsps fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
Orange Cauliflower
Instructions:
  • Heat oven to 375 degrees F. 
  • Line 2 – 11×17 baking sheets with parchment paper 
  • In a medium-sized bowl, mix eggs and water.  
  • On a large plate, distribute panko or breadcrumbs evenly.
  • Trim ends off the zucchini and slice lengthwise into 1/4 inch slices. Brush both sides with herb mixture, dip into the egg mixture, and then into panko or breadcrumbs making sure both sides are coated, and place slices in a single layer on parchment paper. Bake approximately 20- 30 minutes, then remove from the oven. Let cool for 10 minutes.
  • In a 9×13 rectangular casserole dish, brush the bottom and sides with olive oil. 
  • Lightly coat the bottom of the casserole dish with 1/4 cup marinara sauce. Add one layer of zucchini slices (3 – 4), followed by 3 -4 tablespoons of ricotta cheese on each piece. Coat a layer of shredded mozzarella cheese and sprinkle with parmesan cheese. Cover cheeses with 1/4 – 1/2 cup marinara sauce or more if needed, as you would make regular lasagna. Continue this layering process till all slices of zucchini are used. You should have 3 – 4 layers.
  • Bake immediately for 30 – 40 minutes or till bubbly. 
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Hearty Mediterranean Ratatouille

    Hearty Mediterranean Ratatouille

    Mediterranean Vegetable Stew. This is a delicious recipe alone or with pasta and a side salad. The flavors of garlic, tomatoes, eggplant, zucchini, and peppers make this a wonderful delicious dish from your garden or farmers market.

    Preparation Time: 45 minutes (if using canned tomatoes)

    Yield: 4 – 6 Servings

    Ingredients:
    • 3 Tbsp olive oil
    • Four medium cloves of garlic, chopped
    • 2 cups onion, chopped
    • One bay leaf
    • One medium eggplant, cubed
    • 1 1/2 tsp sea salt
    • 1 1/2 tsp dried basil or 3 tbsp fresh basil
    • 1 tsp dried oregano or 2 tsp fresh oregano
    • 1/2 tsp dried rosemary or 1 tsp fresh rosemary
    • 1/2 tsp dried thyme or 1 tsp fresh thyme
    • One medium zucchini, cubed
    • Two medium bell peppers, chopped.
    • Fresh ground black pepper
    • Five medium-large tomatoes (blanched & skin removed; see note) or 1 14 1/2 oz canned
    • tomatoes
    • 1/3 cup fresh parsley, chopped 
    • 2 tbsp capers or minced olives
    • 1/4 – 1/2 tsp crushed red pepper seeds
    • Fresh parmesan cheese
    Butternut Squash

    Instructions:

    1. In a dutch oven or 8-quart saucepan, add olive oil. Add garlic, onion, and bay leaf.

    2. Sauté for about 5 minutes over medium heat.

    3. Add eggplant, salt, and herbs and stir. Cover and cook over medium heat, occasionally stirring about 15 to 20 minutes or until the eggplant is soft.

    4. Add zucchini, bell peppers, black pepper, and tomatoes. Cover and simmer for 15 – 20 minutes or until the zucchini and bell peppers are tender.

    5. Stir in capers, crushed red pepper seeds, and parsley.

    6. Serve hot over linguine (or other pasta, couscous, or quinoa) with a sprinkle of fresh parmesan cheese.

    To blanch tomatoes:

    In a 6-quart saucepan, fill up to 2/3 with water. Bring water to a boil. Rinse tomatoes and mark an x on the bottom with a sharp paring knife. Add tomatoes to boiling water. While cooking, fill a large bowl with ice water to cool off tomatoes once blanched. In about 3 -4 minutes, the skin on the tomatoes will begin to separate from the fruit. This signals that it is time to remove. tomatoes from the water and quickly put them into the cold water to stop the cooking process. Peel the skin from the tomatoes. Chop and add to the stew.




      
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Strawberry Rhubarb Crumble

    Strawberry Rhubarb Crumble

    Depending on the seasonality of the year, there are several fruits that you can substitute in this Strawberry Rhubarb Crumble recipe. This strawberry and rhubarb crumble is a family favorite this time of year. Served warm with vanilla ice cream or frozen vanilla yogurt is simply delicious.

    Preparation time: 20 minutes

    Baking time: 30 – 35 minutes

    Ingredients:

     

    • 3/4 cup (100g) rolled oats
    • 3/4 cup (125g) white whole wheat flour
    • 1/4 cup unsweetened shredded coconut
    • 1/2 cup (100g) packed brown sugar
    • 1/4 tsp salt
    • 6 Tbsp (85g) unsalted butter, melted
    • 1 1/2 cups unpeeled rhubarb, less than 2 stalks, rinsed and dried
    • 1 1/2 cups washed, hulled, and diced strawberries
    • 1/4 cup sugar (55g)
    • 1Tbsp lemon juice
    • 2 tsp water
    • 2 tsp cornstarch
    • 1/4 tsp ground ginger
    Butternut Squash
    Carrots-Celery-Onion
    Instructions:
    • Preheat the oven to 375 degrees F (180 C) and grease an 8 by an 8-inch square baking pan.
    • Place oats, flour, coconut, brown sugar, and salt. In a bowl and mix.
    • Add the melted butter and stir until it is lumpy. Add a touch more flour if the mixture looks too wet.
    • Put 1/3 of the crumble mixture aside.
    • Put the rest of the crumble mixture into the prepared baking pan and press down evenly.
    • In a 2-quart pan, add the rhubarb, strawberries, granulated sugar, lemon juice, ginger, cornstarch, and 2 teaspoons of water and mix well. Cook. Uncovered on medium-low heat for 5 minutes.
    • Spread the fruit onto the prepared crumble base.
    • Sprinkle the reserved crumble mixture over the warm fruit and bake for 30-35 minutes.
    • Cut into squares, serve warm with frozen custard, or cool completely, and serve as a snack.
    • Store leftovers in the refrigerator in a reusable container.

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Banana Oat Pancakes

    Banana Oat Pancakes

    These banana oat pancakes topped with fruit, and nuts, and drizzled with maple syrup are a great delicious way to start the day. If there are any leftovers, I like to make a peanut butter sliced banana sandwich packed in my stash bag to take along with me on a hike or bike ride.  

    Servings: Makes 15 4-inch pancakes



    Ingredients:

     

    • 1 cup King Arthur Unbleached All-Purpose Flour
    • 1/2 cup ground Bob’s Red Mill Old Fashioned Rolled Oats flour  ***see note
    • 2 tbsp sugar
    • 2 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/4 tsp ground cinnamon
    • 1 small overripe banana, mashed
    • 2 eggs
    • 1 cup unsweetened almond milk
    • 1/2 tsp vanilla extract
    • 3 tbsp unsalted butter, melted
    Butternut Squash
    Carrots-Celery-Onion
    Instructions:
    1. In a medium-size mixing bowl add the all-purpose and oat flour, sugar, baking powder, salt, and cinnamon.  Mix well.
    2. In a separate smaller bowl combine almond milk, mashed banana, eggs, vanilla, and melted butter.  Whisk until well blended.
    3. Add the banana wet mixture into the dry flour mixture and blend.  Do not over mix,  batter should be lumpy.
    4. Set a griddle or non-stick pan on medium-low heat, add about a teaspoon of butter, and heat to sizzling but not brown.  Drop 1/4 cup of the batter onto the grill keeping about 1 to 2 inches of space between pancakes as the batter will swell.  Cook for 2 minutes on one side. Flip pancakes and cook for another 1 – 1 1/2 minutes.  Pancakes should be golden brown and fluffy.
    5. Serve immediately with your favorite fresh fruit topping, nuts, and maple syrup.

     *** Note – To make oat flour, process them into your blender or food processor until the oats have turned into flour. It will look similar to sand.  I usually blend a bag of Bob’s Red Mill Old Fashioned Rolled Oats and store them in a 2-quart glass jar in my pantry. If you plan to reduce some of the all-purpose or wheat flour with the oat flour in some recipes, be sure to check online on how to correctly replace flour with oat flour as oat flour is lighter in volume.


    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    No-Bake Energy Bars

    No-Bake Energy Bars

    These no-bake energy bars are so delicious and easy to make.  Whether you are going on a nature walk, hiking, biking, or on any other outdoor excursion these bars make an excellent trail snack.

    Total Time: 20 minutes
    Makes 8 servings

    Ingredients:
    • 1/2 cup almonds, chopped
    • 1/2 cup walnuts, chopped
    • 4 dates, chopped
    • 1 1/2 cup Bob’s Red Mill Quick Cooking Whole Grain Rolled Oats, uncooked
    • 1/2 cup honey (or maple syrup or agave)
    • 1 cup natural peanut butter (or other nut butter of choice)
    • 2 Tbsp. Coconut oil, melted
    • 1/2 tsp. salt

    Optional Ingredients: 

    1 cup of cranberries, raisins, dried cherries, dried blueberries, dried apricots, mini chocolate chips, or other dried fruits and nuts.

    Asparagus
    Instructions:
    1. Combine chopped nuts, oats, and dates in a medium-size bowl.  Work the dates into the dried oat/nut mixture to incorporate them well.  
    2. Heat honey, coconut oil, and nut butter in a 2-quart saucepan over low heat until the mixture is smooth.  Pour over the oat, almond, and date mixture until well combined.  If you are adding chocolate chips, let the mixture cool down a little before adding otherwise you will have melted chocolate chips which is not a bad thing.
    3. Once everything has been mixed, transfer to an 8×8 inch baking pan and flatten into a 1-inch thickness.  Top with some extra chocolate chips pressing gently down into the bars.
    4. Cover with beeswax and refrigerate for 2-3 hours or overnight.    
    5. Cut into 8 squares and store in an airtight container in the refrigerator for up to 5 days.  Enjoy!
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Marinated Veggie Salad with Olives

    Marinated Veggie Salad with Olives

    Marinated Veggie Salad with Olives is an easy side dish to take to a picnic. It also looks great on a charcuterie board and makes an excellent appetizer. Store this vegetable salad in a Mason glass jar in your refrigerator until you are ready to serve it.

    Servings: 4 – 6

    Ingredients:
    • 1/2 cup white vinegar (apple cider vinegar works well also)
    • 4 garlic cloves, peeled and halved
    • 2 bay leaves
    • 3 cups cauliflower florets
    • 1 1/2 cups sliced carrots (cut into 1/8 inch thick rounds)
    • 2 celery stalks, chopped
    • One 14-ounce jar of quartered artichoke hearts water-packed, drained
    • 1/2 cup assorted pitted olives
    • 1/2 cup roasted red bell pepper strips, water-packed
    • 2 tablespoons of extra virgin olive oil
    • 1 tablespoon drained capers
    • Salt and freshly ground black pepper to taste
    Asparagus
    Instructions:
    1. In a large glass 4-quart measuring bowl, combine the vinegar, garlic, and bay leaves. Set aside.
    2. Bring a large pot of water to a boil. Add the cauliflower, carrots, and celery; cook for one minute. Drain the vegetables and transfer them to a large bowl; add the vinegar mixture and combine. 
    3. Add the quartered artichoke hearts, olives, roasted red bell pepper strips, oil, and capers. Mix well. Cover and refrigerate for 24 – 48 hours.
    4. Remove the bay leaves—season to taste with salt and pepper.
    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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