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!
Yield:4 servings 1x
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
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.
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.
To make the pesto, add basil, 3 tablespoons olive oil, garlic and lemon juice to a food processor or blender. Process until smooth.
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.