Zucchini and seafood lasagna in a frying pan
4 servings
40 minutes
Zucchini and seafood lasagna in a skillet is a delightful dish that combines the tenderness of seafood, the freshness of zucchini, and the depth of tomato sauce. The Italian roots of this recipe are evident in the use of classic lasagna layers, which harmoniously intertwine with seafood here. The lasagna achieves an appetizing golden crust thanks to the combination of parmesan and crispy breadcrumbs. The spiciness of chili pepper adds a slight piquant touch that enhances the flavor of the ingredients. This dish is perfect for a cozy family dinner or an exquisite gastronomic evening. The combination of light vegetables and rich seafood makes the lasagna balanced and nutritious, while a side of green beans adds freshness. It cooks quickly and doesn't require complex culinary techniques, and its elegant taste captivates hearts from the first bite.
1
Heat the pan. Lightly grease the zucchini with oil. Fry the zucchini in turn until they are slightly browned. Season and top with chopped chili pepper.
- Vegetable oil: 1 teaspoon
- Zucchini: 4 pieces
- Red chili pepper: 1 piece
2
Preheat the oven to 200/180 °C. Pour some passata sauce into a non-stick dish. Place half of the seafood in it, and top with half of the zucchini.
- Tomato passata sauce: 200 g
- Seafood: 400 g
- Zucchini: 4 pieces
3
Place 2 sheets of lasagna on top. Then add another layer of tomato sauce, zucchini, and again – sheets of lasagna.
- Ready-made dry lasagne sheets: 4 pieces
- Tomato passata sauce: 200 g
- Zucchini: 4 pieces
4
Then add another layer of tomato sauce and finish with a layer of zucchini.
- Tomato passata sauce: 200 g
- Zucchini: 4 pieces
5
Mix Parmesan cheese with breadcrumbs and place on top of the zucchini. Bake for 25-30 minutes until golden brown.
- Grated Parmesan cheese: 3 tablespoons
- Breadcrumbs: 3 tablespoons
6
Steam or boil the beans and serve as a side dish with lasagna.
- Green beans: 350 g