Description
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!
Ingredients
Scale
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
Instructions
- 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.
Notes
Adapted from A Vegan Obsession’s Summery Zucchini Lasagna