Summery Zucchini Tomato Lasagna – Secret Recipe Club

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Zucchini Tomato Lasagna | Teaspoonofspice.com

It’s time for another Secret Recipe Club post which I look forward to all month – it’s such a cool way to meet different food bloggers and get a sense of community going, too – check out the SRC site if you are interested in joining in on the fun!

This month I was assigned India @ A Vegan Obsession – she’s a gluten-free, sugar-free, vegan blogger  from the UK and I must say, though I don’t follow this lifestyle, India’s pretty darn creative when it comes to cooking (case in point, check out this Pulled “Pork” Jackfruit with Crunchy Apple Cabbage Slaw – so interesting!)

But with our summer bounty of yummy fruits and veggies starting to hit, I knew I wanted to make her Summery Zucchini Lasagna.

Zucchini (or courgettes as they are referred to across the pond) and tomatoes are just a few of many many things I love about summer. Throw in some fresh mozzarella cheese, good olive oil, salt & pepper and I’m in heaven. Or take it a step further as India did with this recipe and make a pesto topping with fresh basil, olive oil and garlic.

Zucchini Tomato Lasagna | Teaspoonofspice.com

The tweaks I made to her original recipe included using real fresh mozzarella cheese and garlic scapes from my CSA share in place of the garlic (anyone else crazy for garlic scapes like I am?) I also added some mint to my pesto, simply because I didn’t have enough basil but it was still yummy. I also ended up roasting some grape tomatoes as we have yet to get prime beefsteak tomatoes season here.

Summery Zucchini Tomato Lasagna – Secret Recipe Club

Makes 4 servings

Ingredients

    For the tomatoes:
  • 1 quart grape tomatoes, cut in half
  • 2 tablespoons olive oil
  • 1 garlic scape or 2 garlic cloves, minced
  • Salt & pepper
  • For the "lasagna noodles"
  • 1 tablespoon olive oil
  • 3 large zucchini, sliced lengthwise, 1/8-inch thick
  • For the pesto:
  • 1 cup fresh basil (you can use some mint in place of basil)
  • 3 tablespoons olive oil
  • 1 garlic scape or 1 garlic clove
  • 2 teaspoons lemon juice
  • 4 ounces fresh mozzarella, sliced thinly
  • Parmesan cheese

Directions

  1. Preheat oven to 400 degrees F. In a roasting pan, add tomatoes, 2 tablespoons olive oil, garlic, salt and pepper. Put in oven and roast for about 30 minutes, stirring every 10 minutes or so. When done, set aside.
  2. While tomatoes are roasting, heat over medium heat, add 1 teaspoon olive oil and grill zucchini slices (about 2 1/2 minutes per side.) Add extra oil to pan as needed until all slices are grilled. Set aside.
  3. To make the pesto, add basil, 3 tablespoons olive oil, garlic and lemon juice to a food processor or blender. Process until smooth.
  4. To make dish, divide tomato sauce, zucchini noodles, pesto and cheese into four portions for four plates. Layer a few zucchini slices, a spoonful of tomato sauce, a slice of mozzarella, a dollop of pesto and repeat until you make four separate stacks. Sprinkle Parmesan cheese over each stack. Serve immediately.

Notes

Adapted from A Vegan Obsession's Summery Zucchini Lasagna

http://teaspoonofspice.com/2013/06/summer-zucchini-tomato-lasagna-secret-recipe-club/

I served these in stacks like India did but next time, I think I’ll layer the whole thing in a lasagna pan and then heat it in the oven just to melt the cheese a little bit. Dare I say that I can’t wait for zucchini overload in the next few months? Anyone else with me??

Zucchini Tomato Lasagna | Teaspoonofspice.com

What are your favorite veggies (or fruits!) to grill in the summer?



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Comments

    • says

      He he – I know – anxiously awaiting those fresh tomatoes and zucchini – pretty soon we’ll have them coming out of our ears :)

  1. says

    The zucchini overflow has already hit our CSA box, and this looks terrific in using up the crazy amount of basil I also have in the garden. Great SRC post.

    Denise

  2. says

    how in love with you am I right now?? Everything about this post is spectacular – from the CSA mention to the garlic scapes to the fresh Summer veggies… Zucchini and Tom-Toms are two of my most treasured farmers market finds… I used to have tomato plants but the new place I’m living in has no outdoor space anymore.

    Pinning for future use :) Happy SRC Reveal from a fellow group C member!
    kristy @ gastronomical soveriegnty recently posted..June SRC Reveal: Garden GimletMy Profile

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