top of page

Zucchini Lasagna

Updated: Jun 7, 2022


3 lbs large zucchini 1 quart spaghetti sauce 1 cup bread crumbs 1/2 cup grated cheese 2 lbs ricotta cheese 4 lightly beaten eggs 2 tablespoon parsley 1/2 tablespoon oregano 1/2 tablespoon basil 1 cup mozzarella, shredded


  1. Mix ricotta cheese, eggs, parsley, oregano, basil, and mozzarella together.

  2. Cut (unpeeled) zucchini in long thin slices.

  3. Bring 1″ water to a boil with 1 teaspoon of salt.

  4. Cook squash (5 mins) until limp. Drain on paper towels.

  5. In 9″ x 13″ dish spoon a thin layer of sauce & 1/4 cup of bread crumbs, layer of squash, layer of cheese mixture, sprinkle with grated cheese.

  6. Repeat layers and top with remaining bread crumbs.

  7. Bake 1 hour at 350 degrees; Let cool 15 mins.

Recent Posts

See All

Baked Onions

Ingredients: Vidalia Onions or any other sweet onion Beef Bouillon Cubes (1 per onion) Butter Water Instructions: In a baking pan, pour ¼” of water. Peel onions, carve hole in center of onion, just la

Corn Salsa

Ingredients: 1/3 C Apple Cider Vinegar 1/3 C Pecan Oil 3 T Sugar 1 Can Black Eyed Peas, rinsed and drained 2 Cups FRESH corn, blanched for 1 min and cur off cob 1/2 Red Pepper finely chopped 1 small r

Eggplant Parmesan

Ingredients 1 large eggplant, sliced 1/4′ 2 cups ricotta 2 large egg beaten 2 tbsp parsley 2 tbsp oregano 1 tsp minced garlic 3 cups tomato sauce 8 oz shredded mozzarella cheese Grated Parmesan cheese


bottom of page
Place Bakery Orders Here