Lately, I have been trying to limit my intake of grains (mostly gluten-containing grains), as part of a self-study to determine the cause of some bloating issues I have been having lately - I’ll save you the details of that since this is my first post here :). I also eat a lot of vegetables that may also be the culprit, but I am currently not willing to give any of those up, so for now, grains it is.
I’m not sure where I got the recipe for last night’s dinner, but at some point in my many wasted hours on Pinterest, I must have seen a zucchini lasagna recipe that piqued my interest. My creation, however, is likely an amateur version of some great recipe out there. Anyway, using a regular peeler, I basically shaved the zucchini into thin slices lengthwise, and created layers similar to the way you would using regular lasagna noodles. For the sauce, I sauteed onions, red bell peppers, and garlic, then added some organic marinara sauce, and seasoned with basil, oregano, and garlic powder. My husband and I are mostly vegetarian at home, so for protein we added some ricotta cheese to each layer, and topped with mozzarella. For some reason, I tolerate dairy quite well.
I love this dish because I can really get tons of veggies in at one sitting, and do not sacrifice on flavor at all. I would say it’s just as labor-intensive as any conventional lasagna - you just need a little patience with the zucchini.
As a side, my husband cooked up some toaster oven Brussels sprouts, which are finally now available at our local farmers market! This is probably the most exciting thing to have happened to me all week. We like ours slightly overcooked on the outside, and melt-in-your-mouth on the inside.
Success! What are you guys digging at the farmers market right now?
I apologize for not sharing step-by-step recipes for these at present. I will work on that for future posts!