I’ve been struggling a little bit with Meatless Monday in my house. I love how cleansing it is to eat meat-free once a week (or more, if I can stand it), but I keep running out of ideas. After eating risotto for three weeks in a row, I decided it was time to make a change. I also wanted to keep it grain-free, if possible, so I used zucchini from the garden and turned it into “lasagna” noodles. The recipe below is a delicious way to celebrate a meat-free, gluten-free meal.
If you’re not into going meatless, you can add a pound of ground turkey to the marinara sauce to beef it up a bit. Or, you can top each layer of zucchini with cooked bacon slices (because who doesn’t love bacon?). I like to use cheddar cheese because it adds a nice sharpness to the dish, but you can substitute any cheese you have around.
Cheesy Zucchini Bake
Servings: 4
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Ingredients
5 medium zucchinis, cut into 1/4 inch slices
Salt and pepper to taste
1 25-ounce jar marinara sauce
2 1/2 cups shredded cheddar cheese
1 tablespoon Italian seasoning
Directions
