Tags
Italian, lasagne, seasonal Italian, Vegetarian, vegetarian lasagna, vegetarian main, zucchini, zucchini lasagna, zucchini recipes
This isn’t your traditional lasagne. First off, there’s no pasta. Instead, I’ve used thinly sliced zucchini to replace it. It has been so hot here in Montreal, every visit to the cottage brings an abundance of zucchini. They just love the heat, don’t they? Funny how only the yellow ones have come up. Not a single green one. No worries though. I think the yellow ones are so vibrant, bringing to mind summer and sunshine. I need to find creative ways to use up this yellow bounty so that my family doesn’t tire of it. Warning: yummy zucchini recipes coming your way!
The beauty of this dish is that all the ingredients are fresh! No pre-cooking of anything. Straight from the garden and into the oven! Served warm, at room temperature, or even cold for an al fresco meal. You decide. Whichever way you choose, I promise that you’ll have the taste of summer in every bite! Buon appetito!
Ingredients
2 medium sized zucchini, about 2 lb.
2 large tomatoes
2 balls of fresh mozzarella, or mozzarina, about 1 lb.
1 cup of bread crumbs
1 cup of grated Parmigiano Reggiano
Fresh basil, chopped
Fresh Parsley, chopped
4 eggs
Salt & pepper
Extra Virgin Olive Oil
I was out of bread crumbs, so I made my own. One thing you can always be sure to find in my pantry is old bread! To the bread crumbs, add some freshly chopped basil and parsley, the Parmigiano Reggiano, salt and pepper to taste. If you’d like to make this dish entirely gluten free, you could replace the bread crumbs with parmesan, upping the amount to 2 cups. I only thought of this after the dish was made but I will definitely give it a try next time.
Slice the zucchini as thinly as you can, paper thin if possible. I used a mandolin to make things quick and easy. Do the same with the tomatoes and the fresh mozzarella.
You can now begin layering the lasagne. Pour a little olive oil in the bottom of an oven dish measuring more or less 11 inches by 14 inches. Cover the bottom with the zucchini slices. Add the mozzarella on top, followed by the tomato slices. Sprinkle with the bread crumb mixture and finish by drizzling a little olive oil over the top. Repeat the layers so you have 3 filled layers. The fourth and final layer of zucchini slices will be topped only with mozzarella and the bread crumb mixture, drizzled with olive oil.
Finally, beat the eggs and season with salt and pepper. Pour the mixture over the top. Bake in a 350 degree F oven for about 45 to 50 minutes. Allow to cool on the counter at least 30 minutes before serving. Enjoy!
Recipe adapted from Julia della Croce, “Vegetarian Table: Italy”.
Gather and Graze said:
Wow – full of the flavours of summer! I imagine this would be so much lighter than a traditional lasagne and therefore perfect for the warmer weather, which slowly, slowly is happening in my part of the world! Thanks, I’ll bookmark this for the months to come! Cheers, Margot 🙂
ohlidia said:
This is in fact much lighter than an traditional lasagne with pasta. So much so that 4 of us finished the entire dish in one meal! Wish I was in your part of the world so that summer was continuous! 🙂
Fae's Twist & Tango said:
OMG! This is incredible Lidia! All vegies and no pasta. Not only the recipe is so mouth watering, but also the photos are amazing. Wonderful breadcrumb mixture and the vegies are so fresh and beautiful. Wow!
ohlidia said:
Oh, thank you Fae! Isn’t it great when you come across a dish that is all veggies and no pasta, and it’s delicious? Not that we don’t love our pasta, but sometimes we just want something different.
elamb said:
This looks fantastic, nicely done! You probably don’t even miss the pasta… can’t wait to see what other zucchini recipes you come up with 🙂
ohlidia said:
Thanks! I actually did not miss the pasta at all! None of us did.
Anne ~ Uni Homemaker said:
This looks absolutely mouthwatering Lidia! Love the idea of zucchini lasagne! I can go for a giant piece right about now. 🙂
ohlidia said:
Thanks Anne! And if I had any leftovers, I would gladly give you a piece… but we polished it off in that one evening!
Darya said:
This recipe sounds delicious! I love the idea of replacing pasta with zucchini but keeping all the gorgeous Italian flavors (it reminds me a bit of eggplant parmigiana).
ohlidia said:
Thank you Darya! Yes, it does remind me of eggplant parmigiana… but without all that frying! This is so much lighter!
ChgoJohn said:
This looks incredible, Lidia. Although the lack of green zucchini is a mystery, using yellow squash here was a blessing and helped to create the illusion of pasta. With all that cheese and an egg mixture to bind it together, this must have been one tasty meal. I hope I remember to purchase the ingredients before I visit Zia next month. She will love it! Thanks for sharing. 🙂
ohlidia said:
Very insightful of you John… the yellow squash creating the illusion of pasta! I didn’t think of that. But from now on, that’s my story and I’m sticking to it!! I wish I could meet your Zia…
Dimple@shivaaydelights said:
Stunning recipe! Something I will definitely be trying out! Thank you 🙂
ohlidia said:
Oh, thank you! Let me know if you do!
Jen Minkowitz said:
This is great. Reminds me of spaghetti squash, which I also love. Feed me 🙂
ohlidia said:
Oh, if you were close by I would love to feed you!
Kathleen said:
Oh Lidia, what a great idea! I’m not a big pasta eater and this looks like a great alternative. Will definitely try this recipe. We planted 9 zucchini plants and had only 5 actual zucchinis to eat this year. We hardly had any female flowers only male, very strange. I will try planting some yellow ones next year. Keep the great recipes coming!
ohlidia said:
Oh, thanks so much Kathleen! Strange about the zucchini, no? We’ve had tons of flowers, which we enjoyed eating but also had to stuff some and freeze them because we had so many! Just curious… are you “my” Kathleen, from Magog? 🙂
Conor Bofin said:
Absolutely lovely. The picture of the zucchini is eye popping. Brilliant!
Best,
Conor.
ohlidia said:
Thanks Connor! Coming from you, whose photos are fantastic, I take that as a huge compliment!
tastytreats13 said:
This looks absolutely delicious!
ohlidia said:
Oh Tasty Treats! Thank you!
Gianna said:
Great recipe, will definitely try it!
Thanks again,
Gianna
ohlidia said:
Thanks Gianna! Let me know when you do give it a try.
ladyredspecs said:
Your zucchini lasagne looks absolutely delicious Lidia. I’ve bookmarked to recipe for summer.
ohlidia said:
Funny to hear that… for summer. Mine is coming to an end and I sure could use more of it. Perhaps I should pop on over to the Land Down Under when my summer is done! 🙂
Carmine Spagnuolo said:
this is a good one, bravo Date: Wed, 28 Aug 2013 03:21:38 +0000 To: chef-carmine@hotmail.com
ohlidia said:
Well, this coming from “The Chef”, I am honoured!
Pamela @ Brooklyn Farm Girl said:
What a genius idea of not using noodles, I have got to try this! Not only does this make it healthier but it means I can add a little more cheese, right? 😉
Looks delicious – can’t wait to try! I love lasagna!
ohlidia said:
We can always add more cheese! 🙂 Thanks for your visit!
tinywhitecottage said:
I will certainly get a nice response around the table when we sit down and take our first bite! Yes. I am going to make this. My family will love it. As you know I am a huge pasta person, but to me lasagne is just “too much”. This recipe completely eliminates that heavy lasagne feel. I’ll let you know the outcome! 🙂
ohlidia said:
I think you will get a very nice response. My girls and hubby LOVED it!
Liz said:
Oh Lidia, first of all what instrument did you use to slice those zucchinis so thin? I tried to do that a few weeks ago and failed miserably. Secondly this lasagna sounds so delicious and easy to make. I love making my life easy. You know what? soon, I will have bookmarked your whole blog. So many lovely things I want to try.
Thank you for showering me with so many likes, for visiting and for supporting me always. We have a long weekend in Ontario, what about you? enjoy your weekend, long or short!
ohlidia said:
You are so kind to me Liz! I’m flattered that you enjoy the recipes on my blog… coming from someone who has amazing foods herself, it’s an honour! As for the thinly sliced zukes, I cheat and use a mandolin! So easy, and so fast!
Liz said:
Thank you. I have to get one because I have been wanting to slice thin zucchinis for a long time. Have a lovely evening!
ohlidia said:
🙂
tinywhitecottage said:
I made it Lidia! We had this for dinner tonight and it was delicious! We loved everything about it. I made it exactly how you posted it and wouldn’t change a thing. Wonderful recipe.
ohlidia said:
Oh! I’m so happy you all enjoyed it… Thank you for your lovely comments! We love it too!!
designmischief said:
Every time I visit your blog I am left craving something delicious! I’ve nominated you for a Liebster award. http://designmischief.org/2013/09/03/liebster-award/
ohlidia said:
Oh, thanks for the lovely compliment. I’m happy I can entice you with some of my foods! And how very kind of you to nominate me for a Liebster Award! I am honoured to be given an award by someone whose blog I just LOVE!
Me said:
Incredible… This looks so delicious. Nice job!
ohlidia said:
It is pretty yummy! Thank you!
Tea with Erika said:
So mouthwatering! It’s kinda like a veggie moussaka but instead of aubergine you used zucchini. I think I would like your version best 🙂
ohlidia said:
Yes, it is similar to a moussaka. Although I think this recipe is a lot less work. I LOVE moussaka but have never made one for that very reason! And this is also so much lighter!
Shanna Koenigsdorf Ward said:
Lidia – So, what everyone else has said, and “YES. PLEASE. Moving in.” – Excellent! – Shanna
ohlidia said:
LOL! You are too cute Shanna! Thanks.
Shanna Koenigsdorf Ward said:
🙂 Stay toasty! It’s a cold Fall! Hope it inspires more great recipes from your kitchen. *WARMly* – Shanna
M-R said:
Now, THIS is what I call Italian cucina !!! 🙂 I can hardly wait to give it a try… Cam I assume that if I halve the ingredients, all will still work ? (I live alone) …Grazie di cuore da un’Australiana …
ohlidia said:
Yes, this will work if you halve everything. How nice to see an Aussie speak/write Italian! Thanks so much for finding me Margaret, it has led me to you and your lovely blog!
M-R said:
Ma come sei gentile Lidia ! – non parlo che un po’ della tua bellissima lingua … Provo, provo … 🙂