• Super Simple Foods

Zucchini Lasagna

Updated: Jan 14, 2019

Zucchini Lasagna

We invite you to embrace zucchini season with a fresh yet comforting delicious green lasagna. This one was a crowd-pleaser, even the little ones loved it!


6 medium zucchini

1/2 cup goat cheese or ricotta

-For the Pesto: 

1 cup fresh basil

1 cup spinach

1/4 cup pine nuts 1/4 cup freshly grated Parmigiano-Reggiano, plus more for topping 1/4 cup 'EVOO' Extra Virgin Olive Oil

Freshly squeezed lemon juice

Himalayan pink salt

Freshly ground black pepper

METHOD: Preheat oven to 350°F in ‘Convection’ setting preferably to cook evenly and quicker. First, prepare the pesto sauce, place all the ingredients listed above for the sauce in a food processor and pulse a few times, then process until creamy and smooth, or to the desired consistency, scraping down the sides occasionally with a spatula. Set aside. Cut zucchini carefully into thin rounds with a mandoline to ensure they are uniformly thin. Absorb the excess liquid of the zucchini with a paper towel. Heat a griddle or pan over medium-high heat and cook zucchini slices for 3 minutes on each side (without oil). Set aside. In a baking dish, start by layering the zucchini, then add a small ladle of the pesto sauce on top, spreading evenly and a sprinkle of goat cheese. Continue layering in this order until you reach the top. Cook for about 30 minutes in 350°F. Remove from the oven to add freshly grated Parmigiano-Reggiano on top and broil in 400°F for 3 to 5 minutes. Watch closely; it can burn easily. Serve immediately and top with fresh basil and a few grinds of fresh pepper if you like. Enjoy!

Eat simple, Eat beautiful!

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