This post originally published on a previously-owned blog and was imported here to simplify my life. My family eats much healthier than this nowadays, but I include this post for memories and history. I hope you enjoy the content!
Sure, I’ve pinned so many things on Pinterest that I’ll never be able to make it all in one lifetime, BUT I am still diligent at trying new things all the time! This was one thing I had pinned for ages and finally tried. Super glad I did.
I didn’t take pictures after it was cooked because, well, I don’t have a good camera or equipment to make something like messy it’s-already-dark-outside lasagna look even halfway decent. Here’s the blog I found the recipe on with beautiful photos.
But trust me. Mike and I ate ALL OF IT. Okay, not in one night but we devoured those leftovers.
Prep takes a little longer if you don’t have a mandoline slicer, but I managed just fine.
To help reduce the liquid in the zucchini, I laid the slices out on paper towels, salted them and let them sit for several minutes. Then I squeezed them with paper towels, broiled them a few minutes and then squeezed them with paper towels again. I am glad I did as I read a lot of comments about zucchini lasagna being quite watery. Definitely take the time to do this!
I would go out on a limb and say that even those who dislike zucchini would likely enjoy this. It acted more like the “texture” that pasta normally does than have any strong zucchini flavor.
Let me know if you try it! Here’s the printable recipe.