Exchange the traditional pasta noodles in your lasagna dish with zucchini without sacrificing flavor or texture. Add zucchini and increase the amount of vegetables in the entrée, which is also a way to sneak in vegetables to unsuspecting picky eaters. Zucchini also adds nutrition to the dish, while decreasing the amount of carbohydrates found in lasagna pasta noodles. These vegetables are also low in fat and calories, turning a typically high-fat plate of lasagna into a healthier alternative.
Things You'll Need
Wash the zucchini, but do not peel the vegetables. Cut off the stem end at approximately 1 inch into the vegetable, and cut the other end off at the point so the remaining vegetable is a uniform size. Cut zucchini lengthwise in strips that are 1/4 inch thick. Or cut the zucchini across the vegetable in ¼-inch thick pieces, and you will have circular discs rather than long strips.
Arrange the slices in a single layer in the colander. Sprinkle zucchini lightly with salt, flipping over to add salt to both sides. Set in the kitchen sink to let the liquid drain as it is drawn out by the salt.
Preheat oven to 400 degree F. Brush the baking pan bottom with 1 tbsp. olive oil. Place a single layer of zucchini slices in the pan. Brush 1 tbsp. olive oil over the top of the zucchini, and sprinkle an even layer of 1 tbsp. Italian seasoning or your favorite spice blend. Flip each piece of zucchini and sprinkle it with 1 tbsp. seasoning.
Bake the zucchini for 15 minutes. Remove from oven and carefully flip each slice. Return to the oven and continue to bake for approximately 15 minutes, or until the zucchini begins to brown.
Cool the zucchini slices and use them instead of noodles in your favorite lasagna recipe.
Rub the excess salt off if you want to decrease the sodium in this dish. However, do not rinse off because the slices will reabsorb liquid.
Soggy zucchini will not crisp up as well in the oven as those that contain excess liquid.
If you want a crispy texture in your lasagna, bake rather than boil the zucchini slices.
Boil your slices for a time-saving cooking method as an alternative to baking. Fill a sacuepan about half full and bring to a boil. Add the zucchini slices and boil for approximately 3 minutes, or until the zucchini begins to become tender. Drain well on a layer of paper towels.
References and ResourcesThe Daily Green: Eggplant and Zucchini Lasagne
Cooking Nook: Italian Lasagna Recipes: Lasagna with Veggie "Noodles"
Food: Layered Zucchini Lasagna (No Noodles!)
All Recipes: No-Noodle Zucchini Lasagna