Ready for another zucchini recipe?

[LoboGunLeather]

Here is what you will need:

Shallow baking dish, about 9" X 15" or so and 2" deep.
One fresh ripe zucchini squash, about the size of a beer bottle.
Olive oil.
A dozen fresh mushrooms.
A fresh bell pepper.
Half a box of lasagna noodles.
Garlic salt.
Ground oregano.
Sweet basil.
One quart jar spaghetti sauce (your choice).
8-oz. shredded mozzarella cheese.
Parmesan and/or Romano cheese, grated.

Preparation:

Preheat oven to 375F.
Wash zucchini, slice into 3/8" slices.
2-quart sauce pan with water, a splash of olive oil and a sprinkle of salt, bring to a boil.
Put lasagna noodles into boiling water, leave for 10 minutes or so until done, then rinse in cold water until cool enough to handle.
Place sliced zucchini into the bottom of the baking dish, sprinkle with olive oil, a bit of garlic salt, and some ground oregano and sweet basil.
Cover zucchini with a layer of lasagna noodles.
Spoon a coating of spaghetti sauce over noodles.
Make another layer of sliced mushrooms and bell peppers.
Sprinkle over with mozzarella cheese.
Add another layer of lasagna noodles, repeat mushrooms, bell peppers, and spaghetti sauce, more mozzarella cheese.
Add another layer of lasagna noodles, cover with spaghetti sauce, then remainder of mozzarella cheese and a moderate cover of parmesan and/or romano cheese.

Into pre-heated oven for 45 minutes. Remove and let stand for 10 to 15 minutes. Then slice with a knife into serving portions, remove from dish with a spatula to the plates.

Makes about 10 servings. Leftovers can be refrigerated for several days and reheated, or frozen and reheated for a month or two.

So, zucchini lasagna for dummies! I suppose if you insist you can sautee a nice Italian sausage in spaghetti sauce to serve alongside.

My favorite wine with this? GIVE ME ANOTHER SERVING OF THAT PLEASE.

Enjoy.

 

[shouldazagged]

Looks delicious.

 

[STCM(SW)]

"One quart jar spaghetti sauce (your choice)."
WHAT?" make your own sauce.
That jar stuff is bad....
Can of crushed plum tomatoes, olive oil, merlot wine, oregano, basil, garlic.
No Agita with this sauce....

 

[Rudi]

Yum! We got zucchini up the ying yang around here.

 

[Old 44 Guy]

I have always loved Zucchini. All recepies appreciated

 

[Tubbsy]

Zucchini pickles are my personal favorite, but this sounds pretty great.

 

[Derosa]

Uh, where are the pics? Did I miss them? I love the Big Z recipes. Cannot have too much, sir. Thank you for sharing.

 

[sureshotbob]

Zucchini pickles are my personal favorite, but this sounds pretty great.

\

Just Monday I made 3 quarts of refrigerator Dill pickles !
They are very easy to make just bring 2 1/2 cups of water and 1 1/2 cup of white vinegar 1 tablespoon of kosher salt and 1 tablespoon of sugar to a boil then let the mix completely cool.

Cut your baby cucumbers into wedges and put them into a canning jar add a tablespoon of minced garlic and a taplespoon of dill add the cold vinegar mix . PUT IN THE REFRIGERATOR for at least 3 days . They will keep for at least 6 or 7 weeks if they last that long.

Tubbsy I'll have to try to make some zucchini pickles as they sound good.!

 

[sureshotbob]

Lobo thanks for the zucchini lasagna recipe ! I just picked some zucchini this morning and will be making your recipe tonight for dinner.

 

[Tubbsy]

Zucchini hold up better to pickling in my experience sureshotbob, very crispy pickle. They're great if you add a hot pepper to the mix and let it set for a week.

 

[Inusuit]

Around here, people lock their car doors not because they are afraid of theft, but to keep gardners from giving them a back seat full of zucchinis.

 

[spricks]

Sounds really good. I would tweak it with a pound of browned burger ( venison if you have it ) added to the layers...gotta have my meat. We make our own sauce with our garden tomatoes, bell peppers and onions, then can enough for the whole year.

spricks