The light and delicate flavor of zucchinis makes this vegetable extremely versatile. I love to use it in an array of different ways: as veggie noodles, in casseroles, tempura fried, stuffed and baked, on the grill, in pancakes, cupcakes and cakes. This time, I used the kitchen all-rounder instead of lasagna noodles to make the typically indulgent dish a bit lighter, healthier and packed with vitamins.
Ingredients for 2 servings
1 medium white onion
2 garlic cloves
12 oz veggie crumbles
1 pint cherry tomatoes
2 tbsp shredded mozzarella
1/2 cup tab water
2 cups arugula
1 Tbsp basil pesto
1 Tbsp parmesan cheese
salt, pepper, thyme, basil, rosemary, oregano, nutmeg to taste
olive oil, red wine vinegar to taste
This is how it works
Wash zucchinis and eggplant. Cut zucchini lengthwise and the eggplant widthwise in thin slices. Spread them out on paper towels, sprinkle with salt and cover with more paper towels. Let rest for 30 minutes. Preheat oven to 400 degrees Fahrenheit, brush a casserole with olive oil. Cut cauliflower in 2 inch roses and steam them for about 10 minutes, then transfer to food processor and mix with 1/2 cup of water, salt, pepper, nutmeg and mozzarella cheese until smooth. Set aside. Peel onion, cut in half and slice in thin strips. Peel garlic cloves, cut in half and thinly slice it. In a skillet, lightly brown onion slices on medium heat, add garlic and veggie crumbles, reduce heat a little. Cut half of the tomatoes in quarters and add to veggies in skillet. On a low heat, let the veggies cook until most of the moisture is reduced. Season with als, pepper, thyme, oregano, basil and rosemary to taste. My tip: always use fresh herbs as they have the best flavor and aroma.
Assemble: Spread a thin layer of pesto on the zucchini slices. On one third of the zucchini slice, place 1 tablespoon of the veggie mixture. Place one or two slices of eggplant on top. Now it is time for the cauliflower sauce–add one tablespoon on each eggplant slice. Place the sliced tomatoes on the sauce. Now, wrap the remaining zucchini slice over the layers. With a spoon or spatula, place zucchini lasagna rolls in the prepared casserole dish. Bake in the preheated oven for about 20 minutes.
Finish: While the lasagna bakes, prepare the arugula salad. Wash arugula and remaining tomatoes. In a mixing bowl, toss tomatoes and arugula with a tablespoon olive oil, red wine vinegar, salt and pepper to taste. When your lasagna is ready, carefully place 6 rolls in a circle on each plate. In the middle, place the arugula salad. On each roll, place a teaspoon of remaining cauliflower sauce and top it with a quarter of a cherry tomato. Top your awesome zucchini lasagna roll-ups with a teaspoon olive oil and shaved parmesan cheese. Enjoy the wows!