Author Notes
A light and fresh Zucchini Lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with a Simple Homemade Tomato Sauce, fresh basil and toasted pine nuts – this zucchini lasagna will be a summer favorite! —Oat&Sesame
Ingredients
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2
medium or 1 large zucchini, thinly sliced lengthwise
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1
12 oz container hummus (I love roasted eggplant hummus with this recipe)
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1.5 cups
baby spinach, stems removed
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1-1.5 cups
homemade or store-bought tomato sauce
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2 tablespoons
toasted pine nuts
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salt and pepper to taste
Directions
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Thinly slice zucchini with a mandoline. I use my thinnest setting.
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Place slices on a paper towel, sprinkled with salt and let to sit for about 20 minutes while you make the homemade tomato sauce, if making.
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After 20 minutes, you'll press each side with a paper towel and spread each slice with a layer of hummus on one side. Cover the hummus with a few spinach leaves and roll it up!
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Place each roll seam side down in a 8 x 8 baking dish that's been coated with a layer of tomato sauce.
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Top with more tomato sauce + bake uncovered for 15 minutes until heated through.
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Add toasted pine nuts and fresh basil. Optional sprinkle of parmesan.
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