Zucchini Lasagna + Giveaway

zucchini-lasagna

I’m sure some of you are wondering what this dish is about. Zucchini Lasagna? Say what? I’m going to preface; I’ve been tending to and nurturing a rather large garden this spring. My husband and I planted not one but two zucchini plants–thinking that we might yield 3 or 4 zucchini’s. Boy, were we wrong. Just in the past week we’ve yielded 5 large zucchini’s and then there is a plethora of yellow squash which I’m not even going to ramble about in this post. With our abundance of zucchini growing in our back yard I’ve started coming up with a few new zucchini recipes. If your a lover of zucchini your going to be a big fan of the upcoming zucchini recipes! I’ve been dreaming up this little side dish for a while now. It all started when I received the OXO Hand-Held Mandoline Slicer in my swag bag at Food Blog Forum in March, and that’s when I learned about the OXO Slice It Up contest. Grand prize recipe wins $500 in OXO products. I’m going to be honest here–I’d love to redo my entire pantry with a million POP containers!

And on that note…. I hope you were able to guess what the giveaway today is… It is the most amazing and gorgeous tool that has came into my kitchen in the past year. I’m in love and my husband is totally aware that my love I share for him is also being shared right now with a kitchen gadget. Meet OXO’s Hand-Held Mandoline Slicer!

OXO Hand-Held Mandoline Slicer

I don’t think I’ve chopped anything in the past 2 months–everything has been sliced. It’s easy to slice and easy to clean and I can have a cucumber and tomato sliced in half the time it would take me to chop. This hand-held slicer is adjustable for slices in 3 thicknesses. You can rest the bottom against a cutting board or for picture purposes like I’m doing hover it over a cutting board or the way I best like to use it is by hooking the edge over a bowl so that all of your food contents slice in one place!

OXO Hand-Held Mandoline Slicer

I think one of the main concerns that has kept me from investing in a mandoline was the fact that I’m terrified of sharp objects, and I could envision myself slicing a finger off. I know–I’m odd. Naturally, when I got the Hand-Held Mandoline Slicer I was excited and terrified all at the same time–until I inspected the kitchen tool and saw the handy dandy food holder! It protects your hands and covers the blade when your not using it! Pictured above is me slicing my home-grown zucchini on the level 3 of the slicer!

Now, let’s get back to the fab side dish. Yes, that’s right this is a delectable side dish that mimics a classic pasta based lasagna. Instead of starchy noodles I’ve supplemented them for thin-roasted slices of zucchini. I made an herb cheese that is out of this world and a simple tomato sauce to top it off! I used small 6-inch creme brule ramekins to make individual side dishes. Before I could even sit down to the dinner table my husband had already devoured his side and was asking for a second helping.

Look at the pure beauty of this dish! Admire those gorgeous ribbons of roasted zucchini and the deep red grape tomatoes. You’ll notice I didn’t drown the layers of zucchini in sauce. I wanted to be able to taste all the flavor profiles that I created. Take note, that you will have sauce leftover. Don’t be afraid to toss some pasta with it or dip a crusty loaf of Italian bread in it!

*Make sure you enter the OXO Hand-Held Mandoline Slicer giveaway below using Rafflecopter.

a Rafflecopter giveaway

Source: Katie Original

5.0 from 2 reviews
Zucchini Lasagna
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 zucchini's (thinly sliced using the OXO Hand-Held Mandoline Slicer)
  • Drizzle of Olive Oil
  • Salt & Cracked Black Pepper to Taste
  • 1 pint grape tomatoes
  • ½ cup ricotta cheese
  • ½ package of Boursin Garlic and Herb Cheese (5.2oz)
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 2 tbsp parmesan cheese
  • 2 garlic cloves, chopped
  • ¼ cup chicken broth
  • ¼ cup wine
  • 2 tbsp basil, leaves torn
  • 1 tsp sugar
  • dash of red pepper flakes
Instructions
  1. Preheat the oven to 425 degrees. While the oven is preheating begin thinly slicing your 4 zucchini's. Lay them out on a large baking sheet and drizzle with olive oil. Make sure ever zucchini has been lightly coated. Then sprinkle with salt and cracked black pepper. Roast for 8-10 minutes or until golden not burnt.
  2. While the zucchini is cooking; in a medium size pot heat 2 tablespoons of olive oil on high heat for 1 minute. Then add the pint of grape tomatoes and reduce heat to medium. Mixing the tomatoes well and then place a lid on the tomatoes. *The tomatoes will begin to sweat; bursting in the pot creating the most aromatic sauce, ever!
  3. While the tomatoes sweat let's make the cheese! In a small sauce pan add ½ cup of ricotta and a ½ package from a 5.2oz package of Boursin Garlic and Herb cheese on medium heat. Stirring until the cheeses have melted and combined. Add chopped basil and parsley along with the parmesan cheese and cook until hot and well combined.
  4. At this point your zucchini should be ready to be pulled out of the oven -- if you haven't done so already take the zucchini out of the oven, turn off the oven, and set the zucchini to the side.
  5. Let's finish the sauce! Mix the tomatoes then add the chopped garlic along with the chicken broth. Mix well then add the sugar and red pepper flakes. Mix well again and at this point most of the chicken brother should have evaporated at this point--lastly add the ½ cup wine and bring the sauce up to high heat. Mix well--all tomatoes should be soft and not true to original form. Turn the heat off and place a lid on the pot.
  6. Let's put this dish together; Using a small ramekin layer 3 pieces of zucchini on the bottom and then a dollop of the cheese mixture (about a tablespoon) then another 3-4 layers of zucchini, followed by another dollop of cheese, and lastly another 3-4 layers of zucchini followed by a dollop of tomato sauce. Repeat this step until you have 4 ramekins. Serve immediately with a sprig of fresh basil, and indulge.
Notes
*To make this vegetarian substitute the chicken broth for vegetable broth *If you don't have wine or don't want to cook with it substitute it for more broth. *You will have left over sauce--toss the remaining sauce with pasta and call it a day!

 


28 Comments

  1. Linda Rogers

    I am making this today and would love to win the mandoline. I have to slice it by hand today. But it will be worth it. Thank you and have a great day. : )

    • Thanks for the kind comments! Make sure you enter via Rafflecopter for a chance to win the Hand-Held Mandoline Slicer!

  2. I’ve made something very similiar- loved it! Yours looks awesome!

  3. What an awesome giveaway! I have wanted a mandoline for ever, but I’ve also been afraid of the blade!

    This lasagna looks soooo good. I love using zucchini in Italian recipes :)

    • I know–its seriously my favorite new kitchen gadget! I think you guys will love this side dish!

  4. this looks wonderful! i’ve been making zucchini ‘noodles’ recently + i absolutely love ‘em. i dig the idea of using a mandoline to make them into lasagna noodles instead. so smart! i’ll definitely have to break out my mandoline + try this soon! =)

  5. Omg… zucchini as noodles?? My mom’s veggie lasagna heavily features zuccinis, but I never thought to use them AS THE NOODLES. This is wonderful and fantastic and my hat’s off to you, lady.

    • Thanks–I figured it can be a semi low-carb dish of course the cheese makes up for all the calories!

  6. MommaMary

    fried potatoes, vegetable soup, slaw, the list is endless!

  7. Karen Blair

    Love this recipe!

  8. Nancy

    I’d make potato chips!

  9. Jennie

    That looks like a great tool!

  10. This looks delicious and the colors are beautiful! I have been wanting to make a lasagna with veggies, now that zucchini is in season I can def make these. I would def use a mandoline for this purpose.

  11. I’d love to make some homemade scalloped potatoes from freshly madoline sliced potatoes!

  12. This is such a great idea, Katie! I love veggie lasagnas and it gives me a great excuse to use my OXO mandoline! The Boursin cheese is brilliant too, we love it!

  13. Jen L

    Au Gratin Potatoes!

  14. Jessica Hornibrook

    This would be great for a scalloped potato style hash browns!!!

  15. i have a mega fancy pants mandolin for big jobs, but this looks perfect for day to day stuff! and the recipe looks awesome, i LOVE zucchini!!!

  16. Patty

    This would be great to slice my eggplant into thin slices for my eggplant pie. I love zucchini too. Yellow squash is a must too…

  17. Jenny Crackedcorn

    Probably something using sliced potatoes!

  18. Vanessa

    Looks so yummy!!

  19. The prettiest lasagna I have ever seen! Gorgeous colors :)

  20. Oh my goodness, this dish is gorgeous! I love the contrast of the green of the zucchini with the deep red of the sauce! I bought a Pampered Chef mandolin like a million years ago, but it was so hard to use (and clean) that now it’s hiding somewhere in the depths of my kitchen cabinets…at least I think it is! This one looks so easy to use! I’ve been dying to experiment with summer squash in gratin recipes and I’m all about some tomato sandwiches…I totally need this!

  21. meredith

    i would make a potato gratin dish my mom taught me to make

  22. congratulations to the winner!! I know she will enjoy her new OXO slicer :)

  23. WOW!! This would be so great for slicing all the vegies we use!! I’d love to win it! Tomato sandwiches, bread and butter pickles, sliced onions on my burger…………YUM!

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