Zucchini lasagna is a great, healthy way to use up all that zucchini that is in your garden this year. Here in Utah, few things grow as prolific as zucchini. Just about every garden in the neighborhood is full of it. And the best part? People are always willing to share. Here is not only one, but two recipes that will help you use up all of that beautiful zucchini.I love this Zucchini Lasagna that is a delicious way to get in those veggies. I’ve also added some Chocolate Chip Zucchini Cookies because chocolate makes everything better. It’s a fun dessert that the entire family can enjoy and not even know they’re getting some veggies in at the same time.
Zucchini Lasagna Baskets
Ingredients
- 2 medium size zucchini, stems cut off
- 1 jar high quality spaghetti sauce
- ¾ cup part skim ricotta cheese
- ¾ cup lowfat cottage cheese
- ¼ cup shredded parmesan cheese
- 1 egg, beaten
- 1 tsp minced garlic
- salt and pepper to taste
- ½ cup part skim mozzarella cheese
Instructions
- Spread a thin layer of sauce on bottom of 13 x 9 casserole dish
- Preheat oven to 350
- Using a vegetable peeler, scrape thin slices of zucchini one at a time, until it is no longer scraping in whole pieces. You will get about 15-20 out of each zucchini. Set aside
- Mix the cottage, ricotta, and parmesan cheese. Add egg, garlic and salt and pepper
- Make a T with two slices of zucchini. Then make another T just opposite so a basket pattern is formed. Place about 2 TBSP of filling in each zucchini “basket”. Then fold up the zucchini and place seam side down on casserole dish. Repeat until filling and zucchini is gone
- Pour sauce on the top of each basket and in the dish. Depending on how saucy you want it, use a little more or less. Top with ½ cup mozzarella cheese
- Cover with foil. Cook for 30 mins
- Take off foil, turn broiler to low. Cook for an additional 5 minutes or until cheese is bubbly
Chocolate Chip Zucchini Cookies
Ingredients
- 1 ½ cups white whole wheat flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup melted coconut oil
- ½ c maple syrup
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ½ cups shredded zucchini
- 1 cup quick oats
- ½ cup chopped walnuts (optional)
- 1 ½ cup dark chocolate chips
Instructions
- Preheat oven to 350. Stir together flour, cinnamon, baking soda and salt. Set aside
- In a separate bowl, or in a mixer stand, add coconut oil and maple syrup until well mixed. Add in the egg and vanilla. Stir in zucchini
- Stir flour mixture slowly into wet mixture. Add in oats, walnuts, and chocolate chips
- Scoop batter into balls and shape if needed on cookie sheet. Bake for 11-12 minutes. Allow to cool slightly (about 1-2 mins) and transfer to wire rack to cool completely
- Store in airtight container
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