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
A delicious taste of summer
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.
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!