Easy Zucchini Lasagna

The zucchini is in.  Those sneaky things hide in the leaves until they are too big to sell.  But they are still tender and taste fabulous. This is a good way to use those over-sized squash.  (This works well with patty pan, too.)

Easy Zucchini Lasagna

2 large zucchini
1 quart of spaghetti sauce (if you are lucky enough to have homemade, otherwise just use a jar of sauce from the store) or Homemade Marinara
16 oz ricotta cheese
8 oz grated mozzarella
1 cup Parmesan cheese

1. Slice the zucchini lengthwise into 1/4" slices.  Sprinkle with salt, and set aside for 1 hour to let the liquid sweat out. Dry them with a paper towel.
2. Spray a 2 quart casserole with cooking spray.
3. Start layering
 - 1/3 of the zucchini
 - 1/3 of the sauce
 - 1/2 of the ricotta
 - 1/3 of the mozzarella
 - 1/3 of the Parmesan
 - 1/3 of the zucchini
 - 1/3 of the sauce
 - 1/2 of the ricotta (all of the remaining)
 - 1/3 of the mozzarella
 - 1/3 of the Parmesan
 - 1/3 of the zucchini (all of the remaining)
 - 1/3 of the sauce (all of the remaining)
 - 1/3 of the mozzarella (all of the remaining)
 - 1/3 of the Parmesan (all of the remaining)

Bake at 350 for 1 hour.  Let set for 10 minutes before serving.

This recipe is so easy, it feels like it's cheating.  Using zucchini instead of noodles lowers the carbohydrates and cranks up the nutrition. If you want to give it more umami flavor, you can add another layer after the ricotta. Use browned ground meat of your choice, crumbles, or sauted mushrooms.