it's totally cool to pass off your husbands recipes as your own...right?
- 2 large zucchini, cut lengthwise into 12 1/4-inch-thick slices
- 1 tsp. salt
- 2 cups low-sodium vegetable broth
- 1 cup quinoa, rinsed and drained
- 1/2 cup tomato sauce
- 1/4 cup finely chopped onion
- 1 tsp. dried oregano
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.
2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, and parsley.
3. Layer quinoa tomato sauce, then zucchini slices. Repeat, top with remaining quinoa tomato sauce. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, and parsley.
3. Layer quinoa tomato sauce, then zucchini slices. Repeat, top with remaining quinoa tomato sauce. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
modified from this recipe
I'm gonna try this later in the week. thanks girl!
ReplyDeleteThis looks yummy! I tried to buy zucchini but it didn't look great, I might wait for spring to make this!
ReplyDelete