Italian, lasagne, seasonal Italian, Vegetarian, vegetarian lasagna, vegetarian main, zucchini, zucchini lasagna, zucchini recipes
This isn’t your traditional lasagne. First off, there’s no pasta. Instead, I’ve used thinly sliced zucchini to replace it. It has been so hot here in Montreal, every visit to the cottage brings an abundance of zucchini. They just love the heat, don’t they? Funny how only the yellow ones have come up. Not a single green one. No worries though. I think the yellow ones are so vibrant, bringing to mind summer and sunshine. I need to find creative ways to use up this yellow bounty so that my family doesn’t tire of it. Warning: yummy zucchini recipes coming your way!
The beauty of this dish is that all the ingredients are fresh! No pre-cooking of anything. Straight from the garden and into the oven! Served warm, at room temperature, or even cold for an al fresco meal. You decide. Whichever way you choose, I promise that you’ll have the taste of summer in every bite! Buon appetito!
2 medium sized zucchini, about 2 lb.
2 large tomatoes
2 balls of fresh mozzarella, or mozzarina, about 1 lb.
1 cup of bread crumbs
1 cup of grated Parmigiano Reggiano
Fresh basil, chopped
Fresh Parsley, chopped
Salt & pepper
Extra Virgin Olive Oil
I was out of bread crumbs, so I made my own. One thing you can always be sure to find in my pantry is old bread! To the bread crumbs, add some freshly chopped basil and parsley, the Parmigiano Reggiano, salt and pepper to taste. If you’d like to make this dish entirely gluten free, you could replace the bread crumbs with parmesan, upping the amount to 2 cups. I only thought of this after the dish was made but I will definitely give it a try next time.
Slice the zucchini as thinly as you can, paper thin if possible. I used a mandolin to make things quick and easy. Do the same with the tomatoes and the fresh mozzarella.
You can now begin layering the lasagne. Pour a little olive oil in the bottom of an oven dish measuring more or less 11 inches by 14 inches. Cover the bottom with the zucchini slices. Add the mozzarella on top, followed by the tomato slices. Sprinkle with the bread crumb mixture and finish by drizzling a little olive oil over the top. Repeat the layers so you have 3 filled layers. The fourth and final layer of zucchini slices will be topped only with mozzarella and the bread crumb mixture, drizzled with olive oil.
Finally, beat the eggs and season with salt and pepper. Pour the mixture over the top. Bake in a 350 degree F oven for about 45 to 50 minutes. Allow to cool on the counter at least 30 minutes before serving. Enjoy!
Recipe adapted from Julia della Croce, “Vegetarian Table: Italy”.