Zucchini Lasagna
Serves 4 #STARFineFoods Ingredients: *3 medium zucchini *3.5 oz grated Parmesan *2.8 oz mozzarella *7 oz Emmental *A dash of STAR Robust extra virgin olive oil *Salt and pepper Instructions:Preheat the oven to 356 F.
Using a mandoline, slice the zucchini lengthwise into very thin slices. Sprinkle salt lightly over the zucchini on both sides and set aside to drain in a strainer. Allow to sit in the strainer for about 2 hours, then rinse the salt off completely and pat dry with a paper towel.
Grease a baking pan with extra virgin olive oil and lay out a layer of zucchini slices.
Add a layer of Emmental and mozzarella, a drizzle of olive oil, salt (just a pinch since the cheese will already be salty) and pepper. Repeat up to three times to form three layers of zucchini and cheese. Finish with a final layer of zucchini and grated Parmesan (if some of the other cheeses are left over, you can add them too)
Bake for 30 minutes at 356 F and finish under the broiler, if need be, so that the Parmesan is browned.
Ingredients
- *3 medium zucchini
- *3.5 oz grated Parmesan
- *2.8 oz mozzarella
- *7 oz Emmental
- *A dash of STAR Robust extra virgin olive oil
- *Salt and pepper
Instructions
Preheat the oven to 356 F.
Using a mandoline, slice the zucchini lengthwise into very thin slices. Sprinkle salt lightly over the zucchini on both sides and set aside to drain in a strainer. Allow to sit in the strainer for about 2 hours, then rinse the salt off completely and pat dry with a paper towel.
Grease a baking pan with extra virgin olive oil and lay out a layer of zucchini slices.
Add a layer of Emmental and mozzarella, a drizzle of olive oil, salt (just a pinch since the cheese will already be salty) and pepper. Repeat up to three times to form three layers of zucchini and cheese. Finish with a final layer of zucchini and grated Parmesan (if some of the other cheeses are left over, you can add them too)
Bake for 30 minutes at 356 F and finish under the broiler, if need be, so that the Parmesan is browned.
Preheat the oven to 356 F.
Using a mandoline, slice the zucchini lengthwise into very thin slices. Sprinkle salt lightly over the zucchini on both sides and set aside to drain in a strainer. Allow to sit in the strainer for about 2 hours, then rinse the salt off completely and pat dry with a paper towel.
Grease a baking pan with extra virgin olive oil and lay out a layer of zucchini slices.
Add a layer of Emmental and mozzarella, a drizzle of olive oil, salt (just a pinch since the cheese will already be salty) and pepper. Repeat up to three times to form three layers of zucchini and cheese. Finish with a final layer of zucchini and grated Parmesan (if some of the other cheeses are left over, you can add them too)
Bake for 30 minutes at 356 F and finish under the broiler, if need be, so that the Parmesan is browned.
Prep Time: 45 minutes
Serves: 4
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