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Zucchini Lasagna


  • 2 or 3 medium zucchini, peeled
  • 1 cup tomato sauce (see recipe attached)
  • ¼ cup extra virgin olive oil
  • ½ cup reduced-fat Monterey Jack cheese, grated
  • ½ cup parmesan cheese, grated



    1. Preheat the oven to 375 degrees. 
    2. Using a mandoline or sharp knife, cut the zucchini lengthwise into long, thin slices. Set aside.
    3. Pour 1/3 cup tomato sauce into an 8X8-inch baking dish. Add one-third of the zucchini and drizzle with some oil. Sprinkle one-third of each of the cheeses on top.
    4. Repeat the process, creating 2 more layers, until all the ingredients are used.
    5. Bake uncovered in the oven for 40 to 45 minutes, or until bubbling on top. Allow to cool slightly before slicing. The lasagna can be made ahead, cooled, covered, and frozen for up to 2 months. 



Yields 4 to 5 cups


  • 12 plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion minced
  • ½ cup water
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon salt
  • ½ teaspoon black pepper

Directions for Tomato Sauce:

Peel, core, and dice the tomatoes. To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off.  In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.  Add the tomatoes, water, basil leaves, parsley, salt, and pepper.  Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor.  Refrigerate the leftover sauce for up to 5 days or freeze until needed.