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Zucchini lasagna

🍳 100 min

🔥 524 cal

✍️ by Taisiia Dobrozorova

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0 votes

Zucchini lasagna

38 g

Proteins

17 g

Carbs

34 g

Fats

Servings

You could think that the lasagna recipe may seem a little bit intimidating and overwhelming. But good news, it doesn't have to be that way with this zucchini lasagna! This easy-to-do recipe uses zucchini slices cut lengthwise instead of actual noodles. And the best part? It doesn't require any bechamel sauce! The Parmesan and mozzarella cheese do all the trick. It doesn't get any easier. Follow our cooking instructions, and let's make this healthy lasagna together!

Suppose you want to alter the zucchini lasagna recipe and customize the ingredients in these ways. Here are just a few visions to get you inspired:

  • Replace the zucchini with eggplants. Or do a mix of both, half lasagna and half eggplants. However, if using eggplants, remember that this veggie tends to absorb olive oil very quickly, so you will most possibly need more than the original recipe.
  • Add sliced mushrooms to make it more filling. It gives a pleasant chewy texture to your dish.
  • Add lasagna noodles between each set of layers to make the dish more filling. However, remember that this suggested variation is NOT gluten-free unless you use gluten-free lasagna noodles.

Essential ingredients

  • Zucchini

    300 g (1 pieces)

  • Olive oil

    5 g (1 tsp)

  • Tomatoes

    150 g (1 pieces)

  • Mozzarella

    60 g

  • Parmesan (grated)

    60 g (2 cup)

Ingredients to taste

Basil, Salt, Black pepper, Rosemary sprig

How to make

  • 1

    Preheat the oven to 400° Fahrenheit. Cut the ends off the zucchini. Cut zucchini in half crosswise. After lengthwise into slices about 1/4-inch thick.

  • 2

    Spray olive oil on a baking sheet, using your fingers to spread it around evenly.

  • 3

    Transfer the zucchini slices in a single layer on the sheet, turning once to coat with oil. Sprinkle each sheet with salt and pepper. Roast for about 12 to 15 minutes until the slices sizzle and brown.

  • 4

    Pour the diced tomato on the bottom of a baking dish, stirring in all the rosemary and basil.

  • 5

    Arrange half of the cooked zucchini slices on top of the sauce in a solid layer—season with salt, pepper, and basil.

  • 6

    Spoon the remaining diced tomatoes on top. Then put half of the Parmesan on top and sprinkle with half of the mozzarella.

  • 7

    Top with the remaining zucchini slices. Sprinkle it with the remaining basil and salt. Layer the fresh tomato slices on top. Then top again with the remaining mozzarella and Parmesan.

  • 8

    Cover tightly with foil and bake (still at 400°) on the middle rack for 20 minutes.

  • 9

    Remove the foil and bake about 40 minutes more or until the sauce is bubbling and the cheese is golden.

Weight Loss Tips

  • Vegetables such as eggplant, sweet and hot peppers, zucchini, and cucumber, are ideal for fat burning.

  • Buy seasonal vegetables, so you don't miss out on vitamins. During freezing or long-term storage, some functional trace elements are lost.

  • If you stick to proper nutrition, try making a blank for a week. Food containers for each day organize food intake.

Additional Information

  • Cooking Method

    Baking

  • Recipe category

    Lunch, Dinner

  • Recipe cuisine

    American

  • Tools

    Oven, Baking sheet

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