Mexican lasagna with zucchini
4 servings
30 minutes
Mexican zucchini lasagna is an original interpretation of an Italian dish infused with the spirit of Mexican cuisine. Instead of traditional pasta sheets, corn tortillas are used, giving the dish a unique aroma. Tender zucchini, juicy tomatoes, spicy cumin and coriander create a vibrant flavor bouquet, while melted cheddar cheese adds richness and creamy texture. This dish is not only delicious but also healthy due to fresh vegetables. It's best served hot with cilantro and sour cream to highlight the Mexican motifs. It’s perfect for cozy family dinners or evenings with friends, surprising with its unusual execution and spicy taste.
1
Preheat the oven to 180 degrees.
2
Heat olive oil in a deep skillet and add finely chopped onion. Sauté until soft for 3-4 minutes. Then add minced garlic, grated zucchini, salt, and pepper. Cook for another 5 minutes. Remove from heat.
- Olive oil: 2 tablespoons
- Onion: 150 g
- Finely chopped garlic: 2 teaspoons
- Zucchini: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Tear the tortillas into medium pieces and place them in a greased dish. Sprinkle half of the cheese and then layer the zucchini mixture on top.
- Corn Tortillas: 8 pieces
- Cheddar cheese: 400 g
- Zucchini: 3 pieces
4
In a blender, chop the tomatoes, cumin, and coriander until smooth. Pour over the zucchini. Sprinkle with remaining cheese and bake for 20-25 minutes.
- Tomatoes in their own juice: 400 g
- Ground cumin (zira): 0.8 teaspoon
- Ground coriander: 0.5 teaspoon
- Cheddar cheese: 400 g