Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, zucchini lasagna. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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 recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Zucchini Lasagna is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have zucchini lasagna using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Zucchini Lasagna:
- Prepare 26 oz Package long grain rice
- Get 4 oz Can green chiles
- Get 1 lb Monterey Jack cheese
- Make ready 3 Thinly sliced zucchini's
- Prepare 4 tbsp Grated Parmesan cheese
- Take 3 large tomatoes
- Prepare 3 cup Sour cream
- Make ready 1 tsp Garlic salt
- Get 1 tsp Basil
- Prepare 1 tsp Oregano
- Get 1 tsp Thyme
- Get 1 cup Chopped red pepper
- Make ready 3/4 cup Chopped green pepper
- Prepare 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 exceptional food zucchini lasagna recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
