Delicious Zucchini Lasagna

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  • amyhollar
    amyhollar Posts: 107 Member
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    you can do it with eggplant in place of zucchini too! or a combo of both- YUM
  • CBaumgardner7
    CBaumgardner7 Posts: 212 Member
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    Bump! :)
  • kimark1
    kimark1 Posts: 84 Member
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    Do you peel the zucchini/eggplant or cook with skin on?
  • katekentlaw
    katekentlaw Posts: 24
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    AWESOME! I love subbing out high carb ingredients with veggies. :)
  • luna88
    luna88 Posts: 28 Member
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    Sounds delicious and simular to eggplant parmasean. The only suggestion I have for draining the excess water would be to lay out the zucchini about 1/2 before cooking on plate and sprinkle with salt. Then pad the extra with a paper towel. This works so good with the eggplant as the plate usually as alot of water on it when i'm done. I will have to try this out over the weekend! Thanks for sharing! :)
  • Gmc2424
    Gmc2424 Posts: 5
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    That sounds awsome! Am def going to try. Thanks for sharing.
  • LovelyE28
    LovelyE28 Posts: 33 Member
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    Sounds amazing! Thank you :)

    Sounds delicious and simular to eggplant parmasean. The only suggestion I have for draining the excess water would be to lay out the zucchini about 1/2 before cooking on plate and sprinkle with salt. Then pad the extra with a paper towel. This works so good with the eggplant as the plate usually as alot of water on it when i'm done. I will have to try this out over the weekend! Thanks for sharing! :)
    Thanks for the tip too. I will have to try that, I plan on making it tonight.
  • kcksmo
    kcksmo Posts: 19
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    This sounds awesome!!! I will definitely try this one out!
  • KnottyJen
    KnottyJen Posts: 1,070 Member
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    bump! This sounds delish!
  • nichole1027
    nichole1027 Posts: 79 Member
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    bump
  • sarah_ep
    sarah_ep Posts: 580 Member
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    Try this to dry out the zucchini a bit. I do it for eggplant lasagna.

    slice the eggplant/zucchini into 1/4 inch thick slices.
    Lightly salt the slices and put in a colander to release excessmoisture for about 1/2 hour.
    Lay on paper towels to soak up any extra moisture.

    Preheat oven to 450°. Brush eggplant/zucchini lightly with olive oil on both sides and place on cookie sheets.
    Bake for 20-25 minutes, turning half way through until eggplant/zucchini is golden brown.

    This is exactly what I was thinking regarding the zucchini producing too much liquid.
  • Monica_in_MO
    Monica_in_MO Posts: 162 Member
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    bump
  • kateopotato
    kateopotato Posts: 215 Member
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    Sounds tasty. Will have to try this out
  • mellimeter
    mellimeter Posts: 102 Member
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    bump
  • g_warne
    g_warne Posts: 28
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    bump
  • kje2011
    kje2011 Posts: 502 Member
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    BUMP!!!!
  • pitapocket
    pitapocket Posts: 287 Member
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    bump
  • Last_15
    Last_15 Posts: 129
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    bump
  • mathergirl
    mathergirl Posts: 16 Member
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    Bump, sounds so so good trying it tonight.
  • fj78
    fj78 Posts: 17
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    Thanks so much! This is genius! I live in Italy so all the ingredients are very comon here, unlike some other great sounding US based recipes. I really need a way to escape the endless pasta! My husband also likes it, even though it's not like "mamma used to make-a" !! Grazie!

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