Thursday, January 13, 2011

Zucchini Lasagna

Ingredients (for 4 people):
• 3 medium zucchini;
• 1 Smoked Mozzarella;
• 4 tablespoons of grated parmesan cheese;
• 2 tablespoons of extra virgin olive oil;
• 1 tablespoon of minced parsley;
• Salt;
• Pepper;
• Nutmeg;
• 1 recipe of bechamel sauce;

Put the pasta sheets into salted boiling water for about a minute. Take them out of the water and place the sheets aside on a fabric to dry them.

Cut the zucchini in thin slices and warm 2 tablespoons of extra virgin olive oil in a pan. Add the sliced zucchini and let them cook for about 10 minutes. Add the parsley and any other spice you like and freshly grounded pepper and let it cook for another 5 minutes.

Warm the bechamel sauce, add some grated nutmeg.

Butter an oven pan and add a layer of lasagna, then zucchini, smoked mozzarella cut in thin slices, bechamel sauce and grated parmesan cheese.

Go ahead repeating the layers and finish with lasagna and bechamel. Spread some other grated parmesan and put in the pre-heated oven (200°C/392°F) and let it cook for about 20 minutes. Turn off the oven and let it rest for 10 minutes before serving.

This lasagna recipe using zucchini is a good vegetarian alternative, other than being a light meal. Zucchini are easy to be found in local markets all over the year and allows you to prepare many light recipes.

You can vary your zucchini lasagna recipe using another cheese you may prefer or already have in your fridge. Pay attention not to use a cheese with a strong taste as zucchini are delicate and could disappear matched with a strong cheese.
Zucchini contain useful amounts of folate (folic acid: 280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g). Zucchinis are also an excellent source of vitamin C. Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colors range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients. With their high water content (more than 95 percent), zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked. Definitely wash your zucchini but don't peel because most of the nutrients are in the skin.


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