Ingredients
- 2 lbs zucchini
- 1/4 cup olive oil
- pinch kosher salt & pepper
- 1 tablespoon crushed red pepper flackes
- 1 tablespoon butter
- 8 oz fresh mushrooms
- 1 small handful fresh basil leaves
- 4 oz fresh mozarella
- 1/4 cup grated Parmesan cheese
- 3 cups marinara sauce
Recipe Description
Zucchini Lasagna is another dish that’s been on my radar for a while. We have been knee deep in fresh produce from our summer local farmer’s markets. What’s more, we’ve had a steady supply of aquaponics– grown microgreens and mushrooms produced by our friends from Grow Local. They are a local farm based here in our town, committed to using innovative, sustainable practices to deliver the best food possible. We are proud to support local agriculture and always urge our readers to follow suite, whenever possible. With this in the background and when my sister the chef sent me a recipe for zucchini lasagna from the New York Times, I knew I had to act.
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