Most of my recipes are really based on what I get from my weekly CSA box and what is leftover in my refrigerator/pantry. At my last CSA pick up, I got my hands on some of the last of the summer squash. This guy was absolutely massive. I had leftover homemade tomato sauce (adapted from Tomato Basil Soup, no dairy, no basil, add onion), a variety of cheeses in the fridge, and some breadcrumbs aging in the pantry. I wanted lasagna but also wanted eggplant parmesan, so we ended up with a zucchini lasagna!
Ingredients
Squash – If you want to use squash, you can really use any. Green and yellow summer squash or zucchini is excellent. Squash could also be substituted with eggplant if you want to keep the lasagna low-carb. If you want a real lasagna, you could use lasagna noodles.
Tomato sauce – Make your own or just use a jar! The sauce is meatless, but you could sear off some extra protein and mix it into the sauce.
Cheese – I used a combination of mozzarella, monterey jack, and parmesan. Use any combination that you like.
Breadcrumbs – I like the breadcrumbs since it gives the “eggplant parmesan” texture and also supports a crispy top. If you don’t want them, don’t use them.
Zucchini Parm Lasagna
Equipment
- 1 9×13 dish or 2 5×8 dishes
- mandolin slicer
Ingredients
- 4 pounds zucchini 1/4 in slices
- 16 ounces tomato sauce
- 1 cup Italian style breadcrumbs
- 1/2 cup panko
- 1/4 cup olive oil
- 1 tsp salt
- 1 cup mozzarella
- 1 cup monterey jack
- 1/2 cup grated parmesan
Instructions
- Cut and trim your zucchini. Remove all of the seeds and slice into 1/4 in pieces.
- In a dry pan, add breadcrumbs, panko, olive oil, and salt.
- Mix and toast mixture until light golden brown. Remove from heat.
- Grate mozarella and monterey jack. Mix cheeses together.
- In baking dish, add one layer of sauce. From there, add layers in order of:1. squash2. sauce (~3 tbsp for 8×5 dish, double for larger dish)3. cheese (~2 tbsp cheese mix and 1 tsp of Parmesan for 8×5 dish, double for larger dish) 4. breadcrumbs (~2 tsp for 8×5 dish, double for larger dish)
- Continue layering. There should be enough zucchini to make 3 full layers.
- For the last layer, add extra Parmesan and breadcrumbs to completely cover the top.
- Bake @ 350F for 30 minutes until top is golden brown and Parmesan looking roasty. A knife should go through the dish like butter, indicating tender squash. If the top is too dark, cover with foil and continue baking.
Make your own lasagna noodles using Fresh Egg Pasta.
Looking for other pasta? Try Creamy Morel Mushroom Pasta or Sun-dried Tomato and Goat Cheese Pasta.