Zucchini Lasagna

What are we doing with all our zucchini? We are seeking to enjoy it in all kinds of new ways. Last night's dinner of zucchini lasagna was a hit. The recipe comes from this post, where I would recommend you head for pictures. My additions to the recipe are incorporated into the recipe below. Let me know if you try it!
Zucchini Lasagna
- 2 large zucchini, about 3 lbs
- 1 lb ground turkey
- 3 Tbsp minced garlic
- 15-16 oz ricotta cheese
- 4 eggs
- 1 tsp dried oregano (or a hearty handful of fresh)
- 1 tsp dried basil (or a hearty handful of fresh)
- ½ tsp salt
- 1 Tbsp freshly ground black pepper (a good minute of hand-grinding)
- 1 cup Parmesan-Roman cheese
- 2 cups breadcrumbs, homemade, if available
- 1 quart tomato sauce
- 3 cups Mozzarella cheese


1. Slice zucchini into thin, long slices so it looks like a lasagna noodle. Cook in boiling water for five minutes. Drain on paper towels.

2. Cook turkey and garlic over medium heat until browned.

3. Combine ricotta, eggs, oregano, basil, salt, pepper, ½ cup Parmesan-Romano cheese, and ¾ cup breadcrumbs with a wisk. Stir well. Set aside

4. Grease a 9x13 glass pan. Layer lasagna like this (from bottom to top):
- Thin layer of tomato sauce
- ½ cup bread crumbs
- Zucchini
- ½ of the ricotta mixture
- 1 ½ cups mozzarella cheese
- Turkey & garlic mixture
- Remaining zucchini
- Remaining tomato sauce
- Remaining bread crumbs (3/4 cup)
- Remaining ricotta mixture
- ½ cup Parmesan-Romano cheese
- 1 ½ cups mozzarella cheese

5. Bake at 350 degrees for one hour. Let stand 20 minutes before serving.

The best part about this recipe is that we used zucchini, basil, oregano, and tomatoes from our own garden. My first attempt at tomato paste/sauce was by no means delicious, but it tasted just fine in this recipe. Our bread crumbs were from a disaster loaf of bread. (I let it rise WAY too long because I forgot about it. Then, I turned off the oven and the timer but forgot to actually take the loaves out of the oven until much later. It was that kind of day.) God has blessed us with so much good food this summer, and I was glad to be able to use so much of it in this recipe.