zuchinni lasagna (semi healthy food) 

Prep time
15 mins

Cook time

55 mins

Total time

1 hour 10 mins



3 small or 1-2 large zucchini (enough for about 25 slices)

⅓ onion, chopped

14.5 oz diced tomato

8 oz tomato sauce

½ tsp garlic salt

½ tsp garlic powder

2 TBS fresh basil

2 TBS fresh oregano

1 TBS fresh tyme

½ cup parmesan

10 oz ricotta

1 egg

8 oz mozzarella


Cut zucchini into ⅛ inch thick strips.

Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.

Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.

Add diced tomatoes, tomato sauce, garlic salt and garlic powder.

Stir everything together and allow to simmer for a few minutes.

Add fresh herbs when you are done simmering and remove from heat.

Preheat oven to 375 degrees.

In a small bowl combine, egg, ricotta and parmesan.

Spray a 9×9 (or 8×8) baking pan with pam.

Spread some sauce on the bottom of your pan.

Layer 1 layer of zucchini across the sauce.

Top zucchini with about ⅓ of ricotta mixture.

Top ricotta with ¼ of mozzarella.

Top cheese with more sauce and repeat steps 10-13.

End with zucchini, sauce then mozzarella.

Cover pan with foil and bake for 35 minutes.

Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.

Remove from oven and let rest for about 5 minutes before eating.

Enjoy this fresh and semi-healthy and cheesy meal!


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