Looking for recipes for zuchinni lasagna

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.

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

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 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.

bump

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.

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

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.

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.

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