This is a great use for a bumper crop of zucchini ** LOW CARB **
My husband (who does love his meat and potatoes, and is a big eater) actually LOVES this! He thought it was as good as regular lasagna ~ you actually don't really taste the zucchini (as such) ** If you want to completely fool your family, then peel the zucchini so they don't see the green :) |
9 medium zucchini, sliced lengthwise into 4 thin slices
3-4 large tomatoes, very thinly sliced
1 container Ricotta cheese (about 15 oz.)
2 eggs
3 TB crushed garlic
2-3 tsp. dried oregano
2-3 tsp. minced fresh rosemary
1-2 tsp. dried basil
Salt & pepper, to taste
About 2 cups shredded mozzarella or Italian blend cheese
1/4 cup fresh grated or shaved Parmesan cheese
***
Spray a 9x13” pan with olive oil non-stick spray. Preheat oven to 375.
In a bowl, combine Ricotta cheese with eggs, garlic and herbs. Put a layer of sliced zucchini (3) in the sprayed pan. Top with 1 thinly sliced tomato. Lightly sprinkle with salt and pepper; then spread 1/3 of the cheese mixture over the tomatoes. Sprinkle 1/3 of the mozzarella cheese over the Ricotta cheese mixture. Repeat the layers 2 more times, and end with the Parmesan cheese on top. Can sprinkle a little extra herbs on top, if you want.
Bake for about 45 minutes (or until heated through and cheese is completely melted). (NOTE: I put the pan onto a rimmed baking sheet for spill-over ~ and also covered it with foil that I sprayed with non-stick spray on the underside {so the cheese doesn't stick}). Remove from oven and let rest 5-10 minutes before cutting into squares to serve. Serves 4-6