Zucchini Parmesan | Low-carb lasagna recipe for the summer!
- A spin on a classic dish, this zucchini parmesan recipe creates a hearty meal with the abundant produce of the summer. Layers of zucchini, mozzarella cheese, soppressata, and sauce combine to produce an incredible flavor that's great for any occasion. Finished off with breadcrumbs for extra crunch, you'll be surprised at how quickly this meal can come together! Make it once, and it will forever be in your recipe repertoire.
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Skip ahead:
00:00 Intro
00:53 Preparing the zucchini
04:43 Preparing the breading
06:00 Assembling the dish
11:18 Baking the dish
12:56 Tasting the dish
INGREDIENTS
- 2 1/2 lb (about 3-4 medium 8-inch long) zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp unsalted butter
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups panko breadcrumbs
- 2 tsp dried Italian seasoning
- 3 cups tomato pasta sauce (I like Rao's)
- 8 oz mozzarella cheese
- 3 oz thinly-sliced soppressata
INSTRUCTIONS
- Preheat the oven to 425°F. If you have a convection setting, this is a good time to use it for even browning, but it will also work without it.
- Cut the zucchini in half lengthwise. Cut each half into 3 to 4 planks, each about 1/4-inch thick. Lay the zucchini on parchment-lined baking sheets. Brush the zucchini with the olive oil and sprinkle with salt, black pepper, and red pepper flakes. Bake the zucchini in the preheated 425℉ oven until they are browned and tender, 20-25 minutes. Once baked, remove them from the oven and reduce the heat to 350°F.
- In a small skillet, melt the butter over medium heat. Add the breadcrumbs, Italian seasoning, and 1/2 cup Parmesan cheese. Gently stir and toast the breadcrumbs until they are golden, 6-8 minutes. Once toasted, remove them from the heat.
- Grease a 9x13 baking dish. Spread about 3/4 cup of the prepared tomato pasta sauce on the bottom of the dish in an even layer. Place about half of the zucchini pieces in a single layer. Tear half of the slices of mozzarella cheese over the zucchini. Layer on half of the soppressata. Spread half of the remaining sauce and sprinkle with half of the breadcrumb mixture. Repeat these layers one more time, ending with the breadcrumbs and 1/4 cup Parmesan cheese.
- Bake the dish in the preheated 350°F oven until the sauce is bubbling throughout, 45-55 minutes. Remove the baking dish from the oven and allow it to rest for 15 minutes before slicing and serving.
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How to Make Summer Lasagna | Sunday Dinner Recipes | Allrecipes.com
Get the recipe for Summer Lasagna at
Everybody loves lasagna, but carbs are not always welcome. So replace pasta noodles with thinly sliced zucchini and layer with plenty of seasoned tomato sauce, carrots, bell pepper, onion and cottage, mozzarella and parmesan cheeses. Pull it fresh from the oven all hot, melty and tempting and enjoy a healthy twist on a classic favorite.
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The Perfect Summer Vegetable Lasagna Recipe
Summer has arrived, which means it's time for an abundance of summer veggies. Gardens are filled with zucchini, squash, chard, carrots, peppers, and more. Local farmer's markets provide the freshest produce if you don't have access to a garden. And I know I'm always looking for new recipes that use some of these ingredients. This vegetarian lasagna does just that.
Find the entire recipe here:
Vegetable Lasagna - How to Make the BEST Vegetarian Lasagna
The ULTIMATE VEGETABLE LASAGNA! Saucy, cheesy and packed with fresh vegetables, it’s healthy and epically delicious! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅VEGETABLE LASAGNA INGREDIENTS:
➤1 ½ T olive oil
➤1 sweet potato, diced
➤2 red bell peppers chopped
➤1 red onion, diced
➤1 zucchini, chopped
➤1 tsp dried basil
➤¾ tsp kosher salt, divided
➤2 (24-ounce jars) tomato pasta sauce
➤2 tsp balsamic vinegar
➤10 oz. frozen spinach, drained and squeezed dry
➤15 oz. part-skim ricotta cheese
➤2 c shredded Mozzarella, Fontina, or Provolone
➤½ c freshly grated Parmesan cheese, divided
➤1 large egg
➤9 oven-ready (no boil) lasagna noodles
DIRECTIONS:
1. Preheat the oven to 400 F. Coat a 9×13-inch baking dish with nonstick spray.
2. Heat the oil in a large, deep skillet or Dutch oven, then add the sweet potato, onion, bell pepper, zucchini, basil, and 1/2 tsp. salt. Cook until the vegetables are tender, about 10 min.
3. Add the sauce and vinegar to the vegetables. Let simmer, stirring occasionally, for 10 min.
4. In a separate bowl, stir together the ricotta, ¼ c Parmesan, egg, and remaining ½ tsp salt. Add the spinach and break it up with a fork to combine.
5. Assemble the lasagna as follows: thin layer of sauce, 3 noodles, ⅓ of the remaining sauce, 1/2 of the ricotta mixture, the next ⅓ sauce, ½ cup of the mozzarella, 3 noodles, remaining ricotta mixture, 1/2 c. mozzarella, 3 noodles, remaining sauce, remaining 1 c. mozzarella and 1/4 c. Parm.
6. Cover and bake 25 min. Uncover, rotate 180 degrees, and bake 15 to 20 additional min, until hot and bubbly. Let rest 15 minutes, sprinkle with fresh basil, and enjoy!
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:36 Chopping the vegetables
1:14 Making the lasagna sauce
2:00 Making the spinach ricotta filling
2:52 Assembling the vegetable lasagna
4:11 Baking the veggie lasagna
4:22 Taste test
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Vegetable Lasagna Recipe
Vegetable Lasagna, one of our favorites. Delicate, creamy, cheesy, loaded with veggies. Double thumbs up from the kids and from me. ????????
You can prepare them the day before or freeze them in small portions. This is a very family friendly recipe or a great idea for a potluck party.
INGREDIENTS for the LASAGNA:
4 zucchini
4 carrots
1.5 litres bechamel sauce (see below)
1 leek
1 box lasagna pasta
1/2 cup breadcrumbs
1 cup grated parmesan cheese
10/12 slices provolone cheese
olive oil
sea salt
INGREDIENTS for the BECHAMEL SAUCE:
1 litre milk
100gr butter
100gr flour
1/2 tsp sea salt
1/2 tsp nutmeg
BAKE in a preheated oven to 400F for 50/60 min.