Looking for recipes for zuchinni lasagna

debkc76

I have heard of people replacing the pasta in lasagna with zuchinni to lower the calories and was wondering if anyone has any good recipes? If so does it work better to shred the zuchinni or slice it like pasta?

JWmovin4ward

bump - sounds like a great idea

Missmissy0003

Go to the skinnytaste website. There is a recipe in there. I made it ands everyone really liked it. I sliced the zucchini length wise about 1/8 inch. It was a lot of work though to slice the zucchini that thin. I might try it with eggplant next time.

starlite_79

i love food.com. did a quick search and found two recipes that may interest you:

http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749

http://www.food.com/recipe/layered-zucchini-lasagna-no-noodles-179299

shady1987dre

http://lmgtfy.com/?q=zucchini+lasagna+recipe

newcs

I'd either do something like this: http://allrecipes.com/recipe/no-noodle-zucchini-lasagna/ I haven't used that one but it looks good

Or slice the zucchini really thinly lengthwise and use it in this recipe: http://www.chow.com/recipes/11415-winter-greens-lasagna
I've used this recipe with sour cream instead of creme fraiche and I added mushrooms and peas to it. It's very good and would probably do well with the zucchini

Another zucchini idea is this: http://budgetbytes.blogspot.com/2011/08/summer-vegetable-tian-660-recipe-110.html I made it on Sunday with summer squash, kohlrabi, zucchini and baby red potatoes. I also added sliced carrots in with the onions. I had to bake it longer and season it more than I expected but it came out very good.

vegafalling

I don't really use recipes, but I have done this! I slice the zucchini (or eggplant works well too) into thin sheets and salt them. Salt each side, then let it drain in a colander over the sink or on a bakers cooling rack. The point is that the salt draws out the excess moisture that would otherwise give you a soupy lasagna later(this is the same for eggplant). after about a half hour, rinse the zucchini off, and dab dry with a towel. proceed to use it as you would noodles in lasagna, minus the boiling of course!

tajmel

^This, do salt them. I'd suggest also making your sauce just a bit thinner than normal, as in most traditional lasagnas the pasta soaks up some of the moisture. It's a GREAT way to use eggplant. If I use eggplant I usually pre-roast the slices for ten minutes just to get some color and help them soften.

shar140

I actually just made some this week. I agree with the slicing then salting, just like you would an eggplant. I also used tomato paste (I didn't have any tomato sauce) so I only watered down the paste a little bit (still pretty thick), since I knew the zucchini would still give off some more water. Worked out well for me! (PS - I made my own sauce) Basically I just used the zucchini just like noodles.

jms3533

Hungrygirl.com has a very tasty no noodle zuchini recipe. Huge servings with small calorie count.

toysbigkid

bump

MinMin97

We need a good support group for all those overwhelmed with zucchini. Bump

kabaker3

Weight Watchers has a great recipe for a no noodle vegetable lasagna made wih zucchini, which is sliced into thin strips lengthwise to take the place of the noodles. You can google weight watchers no noodle vegetable lasagna to get the recipe.

kerryjudson

the hairy bikers just did it with leeks instead of pasta, looked good. link to the recipe

http://www.bbc.co.uk/food/recipes/skinny_beef_lasagne_87277

GypsySoul_74

you can use any lasagna recipe you have--i don't have one on hand right now. but when i do it, i slice the zucchini long-ways, about 1/8"-1/4" thick (as a previous poster had mentioned). i usually still use two layers of noodles so the lasagna keeps its shape, and the other 4 (or however many) layers are zucchini

also, allrecipes.com has a good zucchini-blueberry bread (i use it to make muffins--you don't bake it nearly as long for that): http://allrecipes.com/recipe/blueberry-zucchini-bread/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini blueberry&e8=Quick Search&event10=1&e7=Home Page

for the muffins, i reduce the sugar to 1.5 cups, replace 2/3 of the oil with applesauce, and use whole wheat flour instead of white. still a calorie splurge, but not nearly as bad.

we have grilled zucchini at our house, both by slicing it thick and just laying it on the grill, and by making foil "envelopes" and filling them with large pieces of zucchini, peppers and onions.

my mother dips slices of it in egg, then in flour & bread crumbs, and fries it in 1/4" of vegetable oil (clearly not healthy, but it's an option...)

my aunt makes zucchini brownies to die for. she uses a recipe from allrecipes.com:
http://allrecipes.com/recipe/zucchini-brownies/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini brownies&e8=Quick Search&event10=1&e7=Recipe

those brownies will blow your mind, but they're a major splurge. so make them to take to a picnic or something where you'll likely only get to eat just one

so those are a couple of ways i'm using up my supply. shredded zucchini freezes really well, too. i grate it and portion it out (2 cups per freezer bag or container), then use it all winter for cooking and baking just as i would if it were fresh

GypsySoul_74

I don't really use recipes, but I have done this! I slice the zucchini (or eggplant works well too) into thin sheets and salt them. Salt each side, then let it drain in a colander over the sink or on a bakers cooling rack. The point is that the salt draws out the excess moisture that would otherwise give you a soupy lasagna later(this is the same for eggplant). after about a half hour, rinse the zucchini off, and dab dry with a towel. proceed to use it as you would noodles in lasagna, minus the boiling of course!

i just wanted to say, this is a GREAT idea!!! thanks for the tip

Jenny_Lou20

I was looking on www.hungrygirl.com the other day, and I'm pretty sure I came across a zuchnni lasagna recipe.

Just go to her site and you will find TONS of stuff and I'm sure she has a recipe for that cause she has a lot.

jallison12

My friend posted a recipe for zuchinni pizza today, from which you could take the base out to layer in a lasagna.
Maybe? (I'm no cook - depth of my cooking is how many minutes to microwave stuff)
http://www.myfitnesspal.com/blog/Wolfe1759/view/a-delightful-surprise-zucchini-pizza-375354

RuthSweetTooth

You will need a mandolin to slice it lengthwise and the right thickness, I loooooove mine and use it every day for making salad, a good one can be a little expensive. If you can, go to williams sonoma.

heroyalslimness

Recipe for Raw (uncooked) &No Dairy- Live Lasagna
You will need:

Fresh Spinach
Olive oil
Extra Large Zucchini
Raw unsalted Cashews
Sun-dried tomatoes
Fresh tomatoes
Fresh Basil
Fresh Parsley
Lemon
Sea salt
Garlic
Oregano

Slice an extra-large zucchini into long slices--
Lay "NOODLES" flat in a lightly olive-oiled glass square dish. Set the rest of noodles aside.

Prepare Spinach --lightly toss 3 cups of whole leaf spinach (with stems removed) in olive oil--set aside to reduce

Prepare "Ricotta" ---food process blend 2 -3 cups of raw cashews--juice of half of half of lemon--sea salt to taste --until creamy--the consistency can be processed to texture of ricotta.

Prepare sauce---food process 1 6-8 ounce pack sun dried tomatoes---4 garden fresh tomatoes---1 clove of garlic--leaves of fresh basil--fresh oregano---sea salt--fresh ground pepper.--blend til creamy

Spoon "ricotta" over the noodles--layer spinach, then top with the sauce

---

alternate until noodles are finished.
Top with ricotta and garnish with fresh parsley.

, Let "set" for 30 minutes---cut squares with sharp knife. Serve at room temp~

mgobluetx12

If you have left over zucchini, make these, they are awesome: http://www.skinnytaste.com/2012/07/zucchini-tots.html#more