reblog The Lighthearted Kitchen….yummy zucchini recipe, have never made my own sauce before this gives you easy steps to follow, would replace the cashews because of allergies but the rest I so am going to make 🙂
Yesterday at the market, I found some beautiful zucchinis that I really wanted to cook today. I decided to try out making zucchini lasagna: you use thin zucchini slices instead of pasta. Sounds good, right?
This is a fun recipe because you can really decide on what you want to add as your layers. I went for a more traditional tomato sauce with a lot of fresh thyme and some cashew cream to give it a ricotta cheese feel. It was really good! The only thing I would say it to keep in mind that your zucchinis will give out a lot of water as they cook: make sure the different dressings you are adding are not too liquid or you will end up with a lot of extra sauce!
Here is what you need:
For the tomato sauce:
- 1 tsp olive oil
- 3 cloves of garlic
- 5 tomatoes
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