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.
- 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
- 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.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer