Zucchini Lasagna, 08.17
Been a busy but great couple of months. This is my first creative cooking thing on the post here and has become a favorite. I've been eating low carb for quite a while and my girlfriend has gluten allergies, so squash has become a great pasta replacement and this version of Zucchini Lasagna has become a favorite. A cheesy, zesty, tomatoey favorite.
Garlic and onion coarsely chopped.
Sauteed with salt and pepper in olive oil
Zucchini sliced on the mandolin, lightly salted and rested and then laid out in-between paper towels to dry out.
Italian ground turkey dropped in with marinara.
Assorted olives chopped and sliced, plus some nice little tomatoes.
Nice little fresh mozzarella balls...
Fresh basil too!
Everyone into the pool!
Looking good!
Great dinner plus leftovers for two!
Once its assembled (change up the layers as your taste prefers), it goes into the oven at 375. Check it at 45 minutes or so. Depending on how much moisture is in the zucchini and tomato let it go longer. A butter knife should come out hot if you insert it into the middle of the pan. Once you feel its hot through and through (the meat is already cooked right?) then you can up the heat a bit and add an extra layer of cheese to brown the top a touch. Enjoy!