September 18, 2013

Zucchini (No Noodle) Lasagna

Recently, I've been experimenting with a few different zucchini recipes, as I'm sure many of you are also doing these days. I wanted to expand my zucchini repertoire beyond my usual zucchini bread and zucchini soup. So for a whole week, I became obsessed with achieving the perfect zucchini pizza crust. 

As my living companions can attest to, for days on end, I could be found grating bowlfuls of zucchinis and trying (yet again) at another crust. I came up with some pretty tasty crusts, but they all came out kind of omelette-like or some other variation of awkward. Certainly not worthy of sharing with the world. Besides, pizza is a perfect food as it is, why mess with it? So I abandoned that idea and traded my zucchini pizza zeal for a pasta-free zucchini lasagna instead. And this time, I got somewhere. Here it is, on video, set to the enchanting melody of one of my favorite singers, Julie Doiron.

This zucchini lasagna took a couple trials to get just right because there's one little problem with subbing zucchini slices for lasagna noodles: zucchini is full of water! So if you bake it straight up, you will get a pretty soupy lasagna. In my post on PBS Food, where you'll also find the recipe, I explain a few tricks for how to get around that.

I would love to hear about your own zucchini adventures and recipe favorites. Please leave me a note below. Or join the conversation on my Facebook page.

Find the recipe hereBuon appetito! 


  1. This looks so incredibly yummy! Love the song too!

  2. You make all of your food look so beautiful! I love veggie lasagnas. Will definitely give this one a whirl. :)

  3. I have made this recipe twice and I must say that it is very good but also a ton of work!