Monday, September 12, 2011

Recipe: Zucchini Lasagna

I bought three giant zucchinis at the farmer's market and I have since come to the realization that I am in need of using them.  This was a good way to use a while large zucchini in one go (for about 4 servings).  I also threw in some thinly sliced sweet potato, onion, and topped with green peppers.  In the picture at the bottom you will notice there was quite a bit of liquid (presumably from the zucchini) in the pan.  I found that the layers themselves held together quite well.  If this amount of liquid bothers you then simply salt the zucchini slices before cooking and set them in the refrigerator in a colander over a larger bowl with something weighing them down.  This will drain them.  I would also recommend pre-roasting (or microwaving) the sweet potato before slicing it in.  Mine did not completely cook, and while not bad, was a bit crunchier than I would have liked.

You will need:
8x8 Pyrex dish
One extra large zucchini, sliced into thin rounds
One sweet potato, par cooked and sliced into thin rounds
1/2 yellow onion, sliced into thin half moons
1/2 green pepper, thinly sliced
Spagetti sauce (around half a jar needed, I used a mushroom and green pepper one)
1/2 block of mozzarella, shredded
1/2 block of pepper jack, shredded
Garlic Powder

Start by pre-roasting or pre-microwaving your sweet potato.  If you have mandolin you could try that and set it to the thinnest cut setting.  After, set your oven (or preheat to) 350 degrees. When that is all done and you have your bevy of sliced veggies in front of you it is time to start compiling.  Put a few tablespoons of sauce in the bottom of the dish and spread them around.  Begin with a layer of zucchini, overlapping them so that you have 4-6 rounds per column and 4-6 columns.  Add some salt, pepper, and garlic powder.  You will repeat that step after every zucchini or potato layer so don't overdo it.
 Layers should be a repetition of:

The top layer should have onion and green pepper with any remaining cheese then sprinkled over it.  Cover with aluminum foil and bake for 40-50 minutes or until a knife slides through the layers without resistance.

Perhaps not the prettiest picture, but it is a recipe I will make again.  And I wanted to let you know what you will see so you will not freak out.  Don't worry, the piece I pulled out was delicious!

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