Zucchini Lasagna

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Who needs pasta?  You don’t need any to make this delicious dish.  Amish cooks are very fond of zucchini because it is such a versatile vegetable.  Zucchini can be made into breads and brownies on the sweet side, and into soups and stews on the savory side.  Rhubarb is the Amish cook’s go-to garden goody in the early part of the gardening season, and zucchini is king later.  It can just be used in so many ways like this delicious “lasagna”:  Rachel made it the other night and it is great!   This is our zucchini lasagna supper.


4 medium zucchini, cut lengthwise

1 small summer squash

2 green onions, diced fine

basil, chopped fine

3 cups shredded mozzarella cheese

1 whole jar of store-bought or homemade pasta sauce

Cut the zucchini and summer squash length-wise and layer in the bottom of a glass 9 X 13 inch baking dish. Layer with onions and basil. Top with cheese and sauce and repeat layers again until zucchini is used up.  Bake at 350 for about 30 minutes or until the cheese is golden and bubbly and the zucchini is cooked thoroughly.

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