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I promise this is my last zucchini recipe (for this month anyway). I’m still on a zucchini kick, but since the zucchini at the farmer’s stand is slowly coming to an end, so will my zucchini recipes. .
I’ve been experimenting with different ways to use it up. This time, I made a simple plant-based zucchini lasagna using slices of zucchini as my noodles with just four main ingredients: zucchini, marinara sauce, mushrooms, and tofu. (If you don’t care for tofu and you eat dairy, substitute ricotta cheese).
It turned out to be a really nice light low low-carb summer dinner that is entirely plant-based.
I like this recipe because there isn’t much to prepare. The mushrooms are the only ingredient that needs to be cooked first. I sautéed them for a few minutes, then assembled the lasagna. The tofu just needs to be drained and crumbled by hand, and the strips of zucchini sliced.
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| I added more sauce on top, but forgot to take another pic |
Which Brand of Marinara Sauce Did I Use?
I used an organic jarred sauce from Aldi that I really like. It’s not only organic, it’s fat-free, no added sugar, and still has a rich flavor and ia reasonably priced. You can, of course, use your favorite marinara sauce.
The tofu adds protein, while the zucchini and mushrooms add fiber and plenty of nutrients. And since everything is baked together in the marinara sauce, it comes out hot and bubbly without being a heavy dish. By omitting the pasta, this lasagna is low carb.
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| The tofu block- crumbled with my hands (half the block still there) |
How Did I Assemble It?
I used two medium zucchini to cover an 8 x 11-inch Pyrex dish, which seemed to be just the right amount. Then layered with sautéed mushrooms, crumbled tofu, and added the marinara sauce.
The whole process took about 15 minutes for me to prep and then baked for about 20-25 minutes in a hot preheated oven.
Make Ahead For Convenience
It’s also a good make-ahead recipe. You can assemble it the day before or earlier in the day, refrigerate it, and bake it just before you are ready for dinner.
Ingredients:
2 medium zucchini
1 package of white mushrooms, washed and sliced
1 14 ounce jar of marinara sauce ( I used organic from Aldi)
1 package of firm tofu, drained well, crumbled ( I used my hands) and mixed with 3 Tablespoons of marinara sauce.
Directions:
In a medium mixing bowl, mix the crumbled tofu with 4 tablespoons of marinara sauce.
Sauté your mushrooms and set aside. Using a good peeler ( I used this one) to slice the zucchini into strips. Line a 8×11 pyrex (my pan was oval) with the strips of zucchini, cover with 1/2 of the crumbled tofu mixture and 1/2 of the mushrooms. layer strips above the mixture and then use the remaining tofu mixture and mushrooms to cover. Add the marinara sauce and bake for 2 minutes in a hot pre-heated oven.
What have you been making with zucchini?
Zucchini Is Packed With Nutrients
Don’t under estimate the value of eating zucchini. Its skin contains Vitamin C and B6 and the inside provides fiber, folates, minerals, and antioxidants. In particular, I like that it contains two carotenoids that help to boost eye health: lutein and zeaxanthin. It’s also very low in calories, carbs, and fat. So is zucchini are health giving vegetable? In short- yes!!!
My Notes:
1. This vegan recipe is dairy-free, nut-free, gluten-free and oil-free, making it great for guests who have eating restrictions.
2. I did not peel the zucchini
3. Substituting zucchini for noodles keeps recipe very low-carb!
4. Do you add plant-based meals to your menu? Do you do it for your health or the health of the planet or both?
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| Judee in Red sitting in my office in front of my desk top after my morning walk |
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