by Karolina Blada
To make this green pesto, I’ve used everything green that I had left in the fridge. I found some kale, fresh parsley and basil. I combine it with olive oil, fresh chopped garlic, grated parmesan cheese and spices such as oregano, basil, black pepper and …
Strawberries covered with some sweet and crunchy crisp. Ice cream is just the addition. Gluten free oats and oat flour make a great gluten free base for the sweet crisp. Honey and almonds are a nice combination and of course strawberries! Summer is the perfect …
Zucchini Lasagna – easy idea for dinner
Ingredients:
3 big zucchinis
2 medium tomatoes, sliced
fresh mozzarella cheese, shredded
homemade tomato sauce
Wash zucchini and cut off the endings. Using a vegetable peeler, carefully peel zucchini into long ribbons—scraping form top to the bottom. Zucchini releases a lot of water when it cooks. Because of this, you can notice extra water in the lasagne pan. To prevent this, before cooking spread zucchini lightly with salt and set aside for some time. Next , take out the moisture with a paper towel.
Preheat the oven to 350 F. I would advice to buy the fresh mozarella cheese and shred by myself. In the casserole dish, place nicely zucchini ribbons on the bottom, then spread the tomato sauce, cover with shredded mozzarella and sliced tomatoes. Make a next layer with zucchini, tomato sauce and cheese, repeat one more time. Bake for 40 minutes.
Advice: You can buy a few smaller zucchinis, they have slightly less water than the large ones so they will release less water during baking. Let lasagne stay cool down for 10-15 minutes before cutting into pieces and serving.
