With pasta or without – it’s Summer Zucchini Tomato Lasagna. Stack it on individual plates or layer it in a pan, lasagna style – lots of options for goodness!!
UPDATE: Deanna created this recipe back in 2013. But I (Serena) make it every summer. I’ve added ‘real’ pasta lasagna noodles because sadly my kids refuse to think ‘green’ zucchini noodles can totally replace pasta. But if you’re going gluten-free this recipe is most delicious without the pasta – or with gluten-free noodles.
Our summer bounty of yummy fruits and veggies starting to hit, I knew I wanted to try a recipe from India as part of the Secret Recipe Club, her Summery Zucchini Lasagna.
Zucchini (or courgettes as they are referred to in the UK) 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.
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. Use zucchini slices as lasagna noodles in this Summer Zucchini Tomato Lasagna via @TspBasil @TspCurry Click To TweetPrint
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??
What are your favorite veggies (or fruits!) to grill in the summer?