Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, zucchini lasagna. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan.
Zucchini Lasagna is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Zucchini Lasagna is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have zucchini lasagna using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Lasagna:
- Prepare 26 oz Package long grain rice
- Make ready 4 oz Can green chiles
- Prepare 1 lb Monterey Jack cheese
- Get 3 Thinly sliced zucchini's
- Take 4 tbsp Grated Parmesan cheese
- Take 3 large tomatoes
- Prepare 3 cup Sour cream
- Prepare 1 tsp Garlic salt
- Prepare 1 tsp Basil
- Prepare 1 tsp Oregano
- Take 1 tsp Thyme
- Make ready 1 cup Chopped red pepper
- Take 3/4 cup Chopped green pepper
- Take 3/4 cup Chopped green onions
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. In this delicious zucchini lasagna, zucchini slices replace the noodles. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs!
Steps to make Zucchini Lasagna:
- Spray pan
- Layer the chiles
- Layer 1/2 of the Monterey Jack cheese
- Layer zucchini
- Layer tomatoes
- Sprinkle with Parmesan cheese
- Repeat for about 3-4 layers
- Mix sour cream, garlic salt, basil, oregano, thyme, pepper, and green onion. Spread over tomatoes. Top with other 1/2 of Monterey Jack cheese. Sprinkle paprika over top.
- Bake at 350°F for 45 min - an hour.
This lasagna uses zucchini in place of pasta thereby reducing calories. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself.
So that’s going to wrap it up for this special food zucchini lasagna recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
