Blog :: Ramblings of a health nut

Lazy Mexican Zucchini Lasagna

Posted on 13 Aug 2012 by maisha (posted in: blogs)

While one of my friends was away on vacay, she gave me her house key and permission to raid her vegetable patch for zucchinis and lettuce. Somehow this resulted in me ending up with a total of 4 enormous zucchinis, each one weighing roughly 1 kg (2 pounds). What to do with those 2 pounders, besides biceps curls?! I made stir-fried zucchini, roasted zucchini, zucchini brownies... I ended up freezing 4 cups of grated zucchini and still there there were two zucchinis staring at me from my veggie basket. Then my organic veggie box arrived, with, you'll never guess... YUP! Z-U-C-C-H-I-N-I! As zucchinis were consuming my every thought, looming over me like clouds, I realized I had to do something. Something quick. Something easy. Something like lazy Mexican zucchini lasagna.

I washed the remaining two monster zucchinis and sliced them as thin as I could (and I wasn't very successful as you can see). Cooked 1 cup of rice + 1 cup of Puy lentils in low-sodium veggie broth. Popped a can of salsa and assembled my lasagna. I think I put some low-fat grated cheese in there as well. I stuffed the whole thing into the oven and baked the heck out of it for well over an hour. The result was surprising, in a good way! It tasted great, it looked fab with all those layers (never you mind the chunky zucchini slices on top), and it held its own.

The only downside: it made 6 servings.

Meaning I still had to eat zucchini for 5 days in a row (I snuck one serving into E when he came home for the weekend).


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