This kinda looks like a lasagna, but it’s not.
Actually, it’s very similar to a lasagna, in that it has layers of ingredients. But this is a zucchini bake, and it’s lacking two major components that a lasagna has: noodles, and sauce.
I’m done talking about what it doesn’t have, though, I’d rather talk about what it does have. And what it has is lots of vegetables. And cheese.
But I like giving credit where credit is due, so I really can’t going further without pointing out that I got this recipe straight from Green Lite Bites, a healthy food blog that’s written by Roni Noone, a friend from the FitBloggin’ conferences I went to back in the day. I read the recipe last week, and when my mom asked me, over the weekend, if there was anything I wanted from the farmers market, I said “Yes! Zucchini!”
You can read Roni’s recipe for yourself (and you should, because it’s a great recipe, and with awesome pictures), but it’s really simple. Layer thinly-sliced zucchini (I used a vegetable peeler so they were paper thin), thin slices of tomatoes, and slices of cheese of your choice (my choice was Swiss and Manchego). Then you bake it. Pay special attention to Roni’s advice to use a turkey baster to remove excess liquid – that’s a key step!
After it’s done cooking, you can cut it into squares and serve it. We ate it with baked fish, which is at the back of the plate – a piece of orange roughy and a piece of salmon. The zucchini bake was a big hit. You can’t go wrong with zucchini, tomatoes, and cheese!
I used three zucchini (two green and one yellow), and we still had three zucchini left, so, two nights later… I made it again!
This time, though, I added a few extra ingredients that both amped up the flavor and made it a true one-dish meal. No fish on the side!
For my second go-around, I layered these ingredients, starting at the bottom of the 13″x9″ casserole dish:
- Thinly-sliced zucchini
- Thinly-sliced tomatoes (including two from the tomato plant out back)
- A handful of shredded carrots
- Thin slices of chicken andouille sausage (the ones that you buy near the hot dogs, that are fully-cooked and ready for the grill)
- A drizzle of jarred tomato sauce (to use up the half-full jar in the back of the fridge, maybe only 1.5 cups of sauce total)
- Sprinkling of pepper and herbes de Provence
- Slices of baby Swiss cheese.
I was able to go through those layers twice before reaching the top of the casserole dish, which went into a 425-degree oven for 45 minutes. I removed it halfway through to remove excess liquid with the turkey baster, and did that again before serving. The final product:
The sausage added protein, which made the dish heartier and added a bit of a kick, since it was spicy sausage. And the sauce and herbs added some nice depth of flavor.
This version was an even bigger hit! I’d make this again in a heartbeat, and as soon as I get my hands on some more zucchini, I probably will! This is healthy, cheesy, flavorful, and very low in carbs. It’s a winner!
Keep it up, David!
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