zucchini lasagna

August 19, 2015
0 Ratings
Photo by stephen
  • Prep time 20 hours
  • Cook time 45 hours
  • Serves 4-6
Author Notes

sort of a pasta-and-meat-free lasagna —stephen

What You'll Need
  • 2 medium zucchinis
  • 2 plum(or whatever) tomatoes
  • 1 medium onion or 2 shallots
  • 6 ounces grated parmesan cheese or romano or grana padano.
  • 1 teaspoon chili flakes
  • salt
  • pepper
  • olive oil
  • breadcrumbs
  1. slice zucchini(lengthwise), tomatoes and onion on a mandoline. about the thickness of a penny.
  2. alternately layer the zucchini, tomato, onion and cheese in an 8X8X2 overproof dish. a loaf pan works too.
  3. season each layer with salt, pepper and chilli flakes. as much or as little as you like. adjust the salt to the saltiness of the cheese.
  4. repeat until the dish is full or you are out of ingredients. make sure to end with a layer of cheese.
  5. lightly sprinkle the top with breadcrumbs
  6. drizzle with olive oil
  7. bake for 45-60 minutes at 350 F or until zucchini is soft and top is golden brown.

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