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.

    Cream of Asparagus Soup

    Cream of Asparagus Soup

    This asparagus soup recipe is delicious and warms the soul when the early springtime weather can be so finicky between rain, snow, wind, and sunshine.

    Servings: Makes 4 servings

    Ingredients:
    • 1 pound of fresh asparagus*
    • 1 large yellow onion, diced finely
    • 2 tablespoons butter or butter-flavored olive oil
    • 2 tablespoons flour, arrowroot, or cornstarch
    • 2 cups chicken broth
    • 2 cups vegetable broth
    • 1/2 cup whipping cream, or cream of your choice
    • 1/4 cup freshly squeezed lemon juice
    • Salt and pepper to taste
    Asparagus
    Instructions:
    1. Carefully wash asparagus making sure that all soil particles have been removed.  Remove and discard the “woody” part of the asparagus stem by holding the spear horizontally and snapping the bottom where the spear starts to droop.  It should snap easily by hand.  Cut the asparagus into two-inch lengths.  
    2. Sauté onion in hot butter on medium-high heat for three minutes until softened.
    3. Stir flour into onion-butter mixture stirring constantly for even cooking.  Slowly add the chicken and vegetable broth while whisking until smooth.
    4. Add asparagus.  Bring to a soft boil, cover, and simmer for 20 minutes.
    5. With an immersion blender, puree until smooth while in the saucepan.  (You can also put the soup in a blender, use precaution when blending hot soup) 
    6. Strain soup into a clean saucepan.  Add cream of your choice, (I used half and a half), and heat until hot.  
    7. Add 1/4 cup of freshly squeezed lemon juice, salt, and pepper to taste.

    Suggestion: Serve this soup with our easy-to-make homemade seed crackers. So good!

    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.

    Egg Roll in a Bowl

    Egg Roll in a Bowl

    This delicious egg roll in a bowl recipe is so good and quick to make. If you are cooking for a group, double the recipe. Your guests will love this dish, and one that you may find yourself making when you are in the mood for something quick, delicious, and nutritious.

    Servings: Makes 4 servings

    Ingredients:
    • 1 tbsp sesame oil
    • 1 small red onion (diced)
    • 1 tbsp minced garlic
    • 1 tbsp ginger (finely minced)
    • 1 lb antibiotic-free ground pork
    • 2 tsp sriracha sauce
    • 1 bag coleslaw mix (14 oz.) *see note
    • 2 red peppers (thinly sliced)
    • 1 bag matchstick carrots (10 oz.) or 4 medium-sized peeled carrots cut into matchsticks
    • 3 tbs low-sodium soy sauce (or Bragg Liquid Aminos All Purpose Seasoning)
    • 1 tbsp rice wine vinegar
    • cracked black pepper and salt (to taste)
    Ground Pork
    Shredded Cabbage

    Instructions:
    1. Heat sesame oil in a large skillet over medium heat. Add red onion and cook for 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and sriracha sauce. Cook and crumble until pork is cooked through, about 7-10 minutes.
    2. Add coleslaw mix, red bell pepper, carrots, soy sauce, rice wine vinegar, black pepper, and salt to taste, and stir until well combined. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
    3. Spoon pork-cabbage mixture into a serving bowl over white or brown rice or udon or soba noodles. Drizzle with a sauce of choice, and garnish with chopped green onions, if desired. 
    4. Serve immediately.

    Note – To make your coleslaw mix, shred 1 medium (1.5 lbs) green cabbage head (equivalent to 8 cups) or for more color, 4 cups green cabbage and 4 cups red cabbage, and 1-2 medium-sized carrots.

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist 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.

    Deliciously Vibrant Veggie Pizza For Sharing

    Deliciously Vibrant Veggie Pizza For Sharing

    Next time you’re in the mood for pizza, try this veggie version instead. It’s a great way to eat fresh vegetables in pizza form. Share with friends!

    Prep Time: 45 min

    Total Time: (Refer to dough baking instructions)

    Ingredients:

    For Pesto: 

    • 3-6 garlic cloves
    • 1/4 cup pine nuts
    • 1/2 cup romano cheese
    • 1 jalapeno
    • 1/4 cup olive oil
    • 1 cup basil

    Pizza Toppings: 

    • Ricotta cheese
    • Mozzarella cheese
    • Tomatoes
    • Sweet onion
    • Spinach
    • Red pepper flakes
    Homemade Pesto Ingredients
    Cheese and Tomatoes

    Instructions:

    Pesto: In a food processor, add basil leaves and garlic (measure with your heart, I use 6 cloves)! Add the jalapeno, toasted pine nuts, and romano cheese. Pulse ingredients with olive oil until smooth.

    Caramelized Onions: Slice your sweet onion and place in a pan with some olive oil. Continuously stir them for roughly 30 minutes until they are soft and a brown, caramelized color.

    Depending on your level of fancy, you can purchase pre-made dough from a grocery store or make your own at home! When you’re ready to assemble, add a layer of your favorite marinara sauce. Then the ricotta and veggies to your liking! Top with your mozzarella and red pepper flakes and bake according to the dough’s directions.

    Yummy!

    Sarah Biddle Image

    Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

    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.

    Easy Breakfast Wrap for Dinner

    Easy Breakfast Wrap for Dinner

    Enjoy the delicious and healthy goodness of eggs, for dinner. Recharge after a long day with this colorful and vibrant veggie and egg wrap!

    Total Time: 30 min.

    Yield: 2 servings

    Ingredients:
    • 2 potatoes or sweet potatoes
    • 1 bell pepper
    • 1 red onion
    • 2-4 eggs
    • 1/2 avocado
    • 2 tablespoons of olive oil
    • 1 cup spinach
    • 11 package of Brussel sprouts
    • 1/2 cup hazelnuts
    • 1/2 lemon
    • Parmesan to taste
    • Cheese of choice to taste
    • Olive oil
    • Whole wheat tortilla
    Butternut Squash

    Instructions:
    1. Preheat your oven to 400 degrees.
    2. Cut Brussel sprouts in halves and place them on a baking sheet with olive oil, salt, and pepper.
    3. Bake for 15-20 minutes, then finish them off with shredded parmesan and the juice of half a lemon.
    4. Finely dice 1 bell pepper and 1 red onion, allow them to simmer in a pan with olive oil on low heat.
    5. Wash, peel, and shred two potatoes. Add the shredded potatoes to your simmering pepper and onion. Allow this to cook on a slightly higher heat for 15-20 minutes.
    6. In another pan, add your whisked eggs. Continue to stir until the eggs are just cooked then add your spinach and cheese.
    7. Once your hash browns are tender and crisp on the outside and your eggs are cooked prepare your tortilla for assembly.
    8. Add a layer on your potato mixture, eggs, cheese, avocado. Roll up your burrito and place it back in your skillet. Toast on each side for two minutes then serve with your Brussel sprouts!
    9. Enjoy!
    Sarah Biddle Image

    Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

    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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