Reason # 100,000 why I absolutely hate having a website:
I don’t understand how the internet works, let alone, a computer.
And whenever there is even the smallest little problem with my website (if you follow me on social media, I basically was dying a slow death of mini heart attacks throughout the last 24 hour period) I instantly come to the worst possible conclusion (everything is gone/nothing can be restored) and want to eat the entire contents of Taco Hells (Bells) menu.
More specifically, their Beef XXL Grilled Stuft Burrito.
BUT thankfully, since I’ve been planning my meals ahead this week I had this healthy little number sitting in my fridge, waiting for my little-big man hands to serve up a healthy slice:
Summer Zucchini Pesto Lasagna.
I’m not usually a fan of vegetables attempting to disguise themselves as noodles, but not gonna lie, this lasagna did not at all feel like an intruder and I 100 percent plan on welcoming this dish into my go-to dinner rotation a couple more (thousand) times this summer.
I like my zucchini sliced 1/4″ thick, however if you prefer them to be a little thinner (more lasagna noodle like) then 1/8″ works well here. Using a mandolin helps ensure an even cut and speeds up prepping time by half. Seriously one of my favorite tools in the kitchen. Bed, bath and beyond has a couple to choose from and so that is a perfect time for you to use one of their 20 percent off coupons that literally blows up your mailbox every other day.
I think roma tomatoes work best of this recipe, but feel free to use any tomato you have on hand! I also sliced these a 1/4″ thick, partially due to laziness of actually changing my mandolin cut but I plan on using the same thickness when I make this again. So really a personal preference.
The reason you need to precook your zucchini slices is bc they retain SO MUCH water. So cooking, seasoning with a little salt, and then letting them sit and drain for a couple minutes on a paper towel really helps absorb a lot of the water making for a better “foodle” (faux noodle) texture.
I love using a combination of basil + arugula for my pesto. I tend to always add arugula to my pestos mainly because if I want to make the pesto in a larger quantity this saves money and gives the pesto more of a bite.
I prefer to use fresh mozzarella which doesn’t have the prettiest melting factor so if you are looking for better melting quality and more even coverage just use already shredded mozzarella or deli sliced mozzarella cheese that has been processed. I consider myself a mozz snob (thank you Jersey roots) so I try to stay on the fresh side whenever possible. A perfect time to not judge a book by its cover.
i tried this tonight and it turned out to be a hit even with my kids. i ended up using ground beef and shredded mozzarella to hide the zucchini on top. really good. thanks for the recipe
Needed a new summer recipe and can’t wait to try this!!
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