Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, zucchini lasagna. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Thin slices of zucchini stand in for noodles in this lasagna.
Zucchini Lasagna is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Zucchini Lasagna is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have zucchini lasagna using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Zucchini Lasagna:
- Get 26 oz Package long grain rice
- Take 4 oz Can green chiles
- Get 1 lb Monterey Jack cheese
- Take 3 Thinly sliced zucchini's
- Take 4 tbsp Grated Parmesan cheese
- Get 3 large tomatoes
- Take 3 cup Sour cream
- Get 1 tsp Garlic salt
- Prepare 1 tsp Basil
- Take 1 tsp Oregano
- Make ready 1 tsp Thyme
- Make ready 1 cup Chopped red pepper
- Prepare 3/4 cup Chopped green pepper
- Make ready 3/4 cup Chopped green onions
All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna has a thick meat sauce made with ground beef and Italian sausage, ricotta and mozzarella cheeses, and thinly sliced zucchini in place of noodles. In this delicious zucchini lasagna, zucchini slices replace the noodles. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs!
Steps to make Zucchini Lasagna:
- Spray pan
- Layer the chiles
- Layer 1/2 of the Monterey Jack cheese
- Layer zucchini
- Layer tomatoes
- Sprinkle with Parmesan cheese
- Repeat for about 3-4 layers
- Mix sour cream, garlic salt, basil, oregano, thyme, pepper, and green onion. Spread over tomatoes. Top with other 1/2 of Monterey Jack cheese. Sprinkle paprika over top.
- Bake at 350°F for 45 min - an hour.
In this delicious zucchini lasagna, zucchini slices replace the noodles. This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in tomato sauce and topped with cheese.
So that is going to wrap it up for this special food zucchini lasagna recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
