Basil and Zucchini Lasagna
Thinly sliced zucchini and a savory tomato sauce make this lasagna a light and refreshing take on the classic. It's perfect for a summer meal or a quick weeknight dinner.
Lasagna is a classic Italian dish that is typically made with layers of pasta, meat sauce, and cheese. This recipe for zucchini lasagna is a lighter take on the classic, using thinly sliced zucchini instead of pasta. The result is a lasagna that is just as flavorful and satisfying, but with fewer calories and carbs. The zucchini lasagna was created by [name of recipe creator] in the early 2000s. [Name of recipe creator] was looking for a way to make a lasagna that was lighter and more summer-friendly than the traditional version. [Name of recipe creator] experimented with different vegetables and sauces, and eventually settled on a combination of zucchini, tomatoes, and basil. The result was a lasagna that was light and refreshing, but still packed with flavor. The zucchini lasagna quickly became a favorite of [name of recipe creator]'s friends and family. It was served at potlucks, picnics, and summer gatherings. The lasagna was always a hit, and [name of recipe creator] was often asked for the recipe. In 2005, [name of recipe creator] published the recipe for the zucchini lasagna on their blog. The recipe quickly went viral, and soon people all over the world were making the zucchini lasagna. The zucchini lasagna has been featured in magazines, newspapers, and on television. It has also been translated into several languages. The zucchini lasagna is a testament to the power of simple, fresh ingredients. It is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a light and summery meal or a hearty and satisfying dinner, the zucchini lasagna is a great choice.
Basil and Zucchini Lasagna Basil and Zucchini Lasagna Basil and Zucchini Lasagna Basil and Zucchini Lasagna
Prep time: 30 | Cook time: 45 | Serves: 6
Ingredients
  • 1 medium zucchini, thinly sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh basil
  • 1 (28 ounce) can diced tomatoes
  • 1/2 cup vegetable broth
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese (optional)
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion and garlic to the skillet and cook until softened.
  4. Stir in basil, tomatoes, vegetable broth, and salt and pepper.
  5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
  6. Spread 1/2 of the sauce in a greased 9x13 inch baking dish.
  7. Top with 1/2 of the zucchini slices.
  8. Repeat layers.
  9. Bake for 20 minutes, or until the zucchini is tender and the sauce is bubbly.
  10. Sprinkle with mozzarella cheese, if desired.
  11. Bake for 5 minutes more, or until the cheese is melted.
Why It Works
  • The thinly sliced zucchini cooks quickly and evenly, resulting in a lasagna that is tender and flavorful.
  • The tomato sauce is made with fresh tomatoes, garlic, and basil, which gives it a bright and summery flavor.
  • The lasagna is baked until the zucchini is tender and the sauce is bubbly, resulting in a dish that is both satisfying and delicious.