Zucchini Lasagna

Zucchini Lasagna:

Zucchini seems to be growing in popularity, and it makes sense when you look at how healthy and versatile it is.  I’ve seen it used in everything from brownies to “boats”.  And it makes for an excellent guilt-free lasagna.  The zucchini slices replace the carby pasta shells.

See this post on NotEatingOutInNY.com for an ingredient list and full directions. I also added slices of onion to it, which gave it a nice flavor (highly recommend!).  It’s pretty hard to slice the zucchini as thin as the recipe calls for, but it came out just fine thicker!  This particular recipe uses yellow squash and zucchini, but I just stuck to zucchini.  And as far as the pesto sauce, you can use a simple powdered mix to create the sauce yourself, which gives you the ability to cut back on oil (I like to add about a tablespoon less olive oil to the mixture than called for).  Be sure to pick up some fresh basil to chop up and layer into the dish, as well.

See my other posts on zucchini dinners below (oh wow, I eat a lot of zucchini!), with image following the links:
– Zucchini Caprese Stacks
– Cheesy Zucchini Potato Casserole
– Zucchini Power Salad
– Creamy Avocado Zucchini Pasta
– Polenta Casserole
– Zucchini Sushi Rolls (within the “Healthy Dinner Bites” post..scroll down..)

Zucchini Lasagna pics..

I really want to try this version next time– roll-up style (see pic below, from Delish.com).

So many possibilities!!