Zucchini Lasagna with mozzarella and tomatoes

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.