Tasty Tangents

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I heart Zucchini

Zucchini

Zucchini

Summer abundance is in full force, and the number of zucchini in my parents’ backyard is the proof. You can serve them dozens of different ways, but we decided to try to turn them into the main course.

It seems you can take just about any lasagna-like recipe you love and subsitute the zucchini for the pasta for a lighter dish more suited to the hot weather.

The trick to avoiding tons of water coming from the zucchini is to slice and salt the zucchini, lay them on a greased cookie sheet and pop them under a high broiler for about 5 minutes before starting to layer them. Be careful when opening the oven door, the amount of steam is kinda crazy.

Two medium-sized zucchini (like the ones in the photo) made a 9″x13″ three-layer lasagna that served six generously. We made a traditional Italian lasagna/parmigiana-type recipe, layering the zucchini with meat sauce, shredded mozzarella, grated parmesan cheese, one beaten raw egg and diced pre-sliced mortadella. It needed about 45 minutes at 375F.

I’m definitely going to try some other layered dishes this way, and we’ll just have to see what happens!
Zucchini "Lasagna"

One Comment

  1. I was there for that meal preparation and shared in the eating part too. It was like participating in a visual arts class. The process led to a fabulous work of art and the taste was exquisite. The zucchini were easy to prepare and the rest of the recipe was like going home to cooking like my mom showed me in the good old days. I mean when I was younger and watched my mother make the simple recipes of southern Italy with an ease that defies the present day food network superstars. Thank you Amanda for taking me to that place that I call home.