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.
Zucchini Lasagna
Ingredients
- 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
Instructions
- 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.
ZUCCHINI LASAGNA
Lee
Hi Kevin,
I truly enjoy your blog! Going back three generations, I have what my mother's side of the family calls Pennsylvania Dutch roots, along with verbal history of having had Quakers/Shakers/Ana Baptists going way back.
And although I am 78 years old, I still love to cook for family, friends and neighbors. So I really enjoy your sharing recipes - and I have been making and enjoying several of these recipes.
BUT - this morning the zucchini squash lasagna recipe caught my eye, and I would love to make it - except - am I seeing double? The recipe repeats the ingredients. So - do I need 4 or 8 zucchini squash, etc?
Thank you, Lee Forbes : [email protected]
Kevin
Thanks for the kind words, Lee, and sorry about the recipe glitch, I fixed it...some reason ingredients were listed twice!