Thursday, October 3, 2013

Zucchini Lasagna

Summer vegetables are probably one of my favorite things. I adore going to the farmer's market, and loading my bags with fresh bell peppers, tomatoes, squashes, zucchinis and eggplants. The vibrant colors alone are gorgeous- ruby reds, emerald greens, marigold yellows, and deep purples- but the flavors are also incredible.

One day on bed rest while skimming Pinterest, I found a zucchini lasagna recipe. Instead of noodles, it called for long, thin strips of zucchini. As a lover of ratatouille and other summer veggie baked dishes, this was too good to pass up.

Just a few weeks ago I finally put the recipe into action. I didn't even follow the recipe shared, I just used my own tried and true lasagna recipe, subbing the zucchini for the noodles. It did not disappoint! And by every reason, it ought to have. Let me explain.


To start off I used a runny homemade marinara sauce. The sauce was tasty, but much thinner than what I would normally use. I should have known better, because when you bake zucchini, all of the moisture bubbles out of it, and it can also become quite liquidy. Between the sauce and the zucchini, by the time I pulled my Pyrex out of the oven, dinner looked more like lasagna soup.

This was kind of a bummer. I had wanted it to be so perfect! While I adore summer veggies, not every member of my family is as enthusiastic. Fortunately, once my husband was assured that zucchini lasagna did in fact have meat, he was okay with eating it for dinner.

To both of our genuine surprises, the zucchini lasagna was marvelously delicious. Soupy as it was! I'm chalking up this Pinterest experiment as a fabulous success, and will definitely be making it again.

Sometimes the most random ingredient can take a recipe to unimagined levels of gourmet tastiness. Zucchini lasagna, we salute you!

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