Diario de Scout1idf, 10 sep. 16

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I decided to try making zucchini lasagna today..

It turned out so good, I don't think I need noodles anymore...

My sauce-------
Spaghetti/Pizza Sauce
15oz. No Salt Added tomato sauce
1tsp. minced garlic
1tsp. crushed dried oregano
1tsp. dried basil
1/4tsp. Worcestershire sauce
3 drops Tabasco
2tsp. salt substitute (or salt)
dash black pepper

Slice zucchini thin (approx 1/8"), rinse and pat dry.

From bottom to top, layer

sauce
zucchini
softened goat cheese
sauce
zucchini
softened goat cheese
sauce
zucchini
softened goat cheese
sauce
zucchini
Swiss cheese slices

Bake covered @ 375 deg. for 25 minutes then uncover for 5-10 minutes.

Let stand for 15 minutes before cutting.

NOTE:

I used a 9” square glass baking dish.
I had a total of 13oz of zucchini
I used 1/4 cup of sauce on each layer.
Use your own judgement on the cheese.

For me, it was 3 servings.....

11 Seguidores Apoyo

Comentarios

Whats the recipe?

10 sep. 16 por el miembro: BobbyT123

I love being able to have lasagna without worrying about the extra calories/carbs from the noodles.

10 sep. 16 por el miembro: Scout1idf

That looks really good!

10 sep. 16 por el miembro: PhillySue

MMMM>>>..............

10 sep. 16 por el miembro: erikahollister

Tabasco? I see tobacco but assume it is a typo. Thanks for the recipe - looks great!

10 sep. 16 por el miembro: HCB

I do something similar with eggplant. I have to eat lactose free, so for the cheese I use three things: 1) Lactaid cottage cheese, drained overnight in a fine mesh sieve, then put through the food processor w/fresh parsley; 2) part-skim Kraft shredded mozzarella; and 3) shredded parmesan. I don't generally make my own sauce for this. I use one of several jarred sauces that have no added sugar or oil. The eggplant version is more work than using zucchini though, because you have to slice salt, dry the eggplant before you use it. But like the zucchini version, it comes out delicious.

10 sep. 16 por el miembro: Hermiones Mom

Yum! It would not have occurred to me to use Swiss cheese. I saved your recipe. Thanks!

10 sep. 16 por el miembro: kpwcalories

Whoops!! Tabasco, that's what you get for relying on spell check without double checking......

10 sep. 16 por el miembro: Scout1idf

Oh sounds delish. I used to eat something like that from Schwan's called Eggplant zucchini pie. It was fattening though but fabulous and of course, they stopped making it. I've been trying to find a recipe for something like it on my own. Maybe i'll try this and alternate zucchini and eggplant.

10 sep. 16 por el miembro: BPaula47

Looks and sounds yummy...will definitely need to try this soon!

12 sep. 16 por el miembro: nicki225


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