This might be my best zucchini recipe of the summer, “Zucchini Lasagna.” When I queried my family on suggestions for using the giant, one-pound zucchini growing in my backyard garden, my son mentioned this recipe. And it is wonderful! Thin slices of the huge zucchini replace the lasagna noodles. Layer on a rich tomato sauce with the zucchini slices and mozzarella cheese and the result is a vegetarian “meal-in-one.” Plus, a layer of ricotta cheese, eggs and Parmesan cheese add a creamy filling — sort of a “surprise” in the recipe. 

  Giant Zucchini

Every now and then, a zucchini becomes hidden beneath the large, deep green leaves of my zucchini plants and is not noticed. What a surprise to discover these vegetables! These large zucchinis, when cut into thin strips, are perfect for making lasagna noodles and are about the same size. I used several smaller zucchini to “fill in” as well, too. You just need a few more of them (about 2-1/2 lb total zucchini, as purchased).

Recipe on ” Primavera Kitchen” WEB site

My son sent the recipe as I’d requested. The I discovered that the recipe had been posted on the WEB site of Olivia Ribas, owner of Primavera Kitchen. I don’t like to use someone else’s recipes without permission. There is ownership and etiquette to using the internet. To my delight, Olivia responded and gave consent to use her “Spinach and Zucchini Lasagna” recipe stating, “just give me credit.” So credit where credit is due and thank’s to Primavera Kitchen for the great recipe.

In addition, most cookbook, magazine and WEB site publishers request that you post the recipe “as written” and without any modifications. In this case, I made the recipe as written (using my own tomato sauce and listing fresh spinach as optional) and will show the recipe as “adapted from Primavera Kitchen.” http://www.primaverakitchen.com

“Zucchini Lasagna” Recipe

All the individual ingredients of the “Zucchini Lasagna” recipe blend together to make a satisfying and filling meal. Using zucchini slices rather than lasagna noodles is rather unique; and it cuts down on the carbohydrates and increases the vegetables in this vegetarian entree. The recipe does involve several steps and multiple bowls. Add it is a large casserole. I used a deep casserole dish to layer on all the ingredients. So get everything prepped, and then assemble the casserole. Here’s what I did:

With everything is ready, assemble the casserole. I used a casserole dish which is 7″ x 9″ x 2-1/2″. It is a deep, 2-quart casserole dish. If yours is not this deep, just remember that a 2-quart casserole dish is the right size. Very lightly oil the casserole dish. Layer on half the tomato sauce, next half the zucchini slices, 1/2 of the ricotta layer and last, sprinkle on 1 cup (8 oz) of shredded Mozzarella cheese.

Repeat the layers.

Cover tightly with aluminum foil. Bake at 375 degrees for 30 minutes. Remove the foil and cook 15 additional minutes. Remove from oven and let set on the counter for about 10 minutes. When cool enough, cut into 8 pieces. Garnish with either parsley or basil leaves and serve.

Enjoy this vegetarian “Zucchini Lasagna” casserole. Thanks Olivia Ribas for sharing the recipe. Great way to use fresh summer produce!