Zucchini Lasagna
4 servings
50 minutes
Zucchini lasagna is a light and original take on the classic Italian dish. Instead of traditional pasta sheets, thin strips of tender zucchini are used, perfectly paired with a fragrant tomato-pepper sauce. Tender chicken breast adds heartiness to the dish, while spices reveal depth of flavor. The finishing touch is a layer of melted cheese that forms an appetizing golden crust. This dish is perfect for those who want to enjoy the flavors of Italy but prefer lighter and healthier options. Zucchini lasagna is great for a cozy family dinner or a festive feast. With its delicate taste and appetizing appearance, it will surely become a favorite on your table.
1
We peel the zucchini and then cut it into thin long strips in a similar manner.
- Zucchini: 1 kg
2
Preparing the sauce: blend tomatoes, pepper, and spices in a blender.
- Tomatoes: 1 kg
- Sweet pepper (capsicum): 1 piece
- Spices: to taste
3
We line the form with a layer of zucchini strips, brush with sauce, and add the filling (I used steamed chicken. If your filling is vegetables, chop them finely and add) and again layer zucchini, sauce, filling, zucchini, sauce.
- Zucchini: 1 kg
- Tomatoes: 1 kg
- Sweet pepper (capsicum): 1 piece
- Chicken breast: 200 g
4
Sprinkle grated cheese on top.
- Cheese: 100 g
5
Place in an oven preheated to 180–200 degrees and cook until a golden cheese crust forms for about 20 minutes.
6
You can serve directly in the dish or transfer to a plate.
