When gifted the largest zucchini EVER, make lasagna! Zucchini Lasagna (paleo, if you’re interested in that stuff) Sauce 2 Roasted Red Peppers 1 Can Tomatoes 3 Garlic Cloves (chopped) 3T Balsamic Vinegar (I used blueberry balsamic vinegar) 2tsp Fennel Seeds 2tsp Coriander Lasagna 4 or 5 Zucchini (sliced 1/8″ thick) 1 large Onion (thinly sliced) 1lb Chicken (I’m a thigh girl, but breast will do as well) Feta cheese, the amount is up to you (don’t add if you’re Paleo)
Preheat oven to 350°. Slice zucchini, place on paper towel and sprinkle with salt. Salting the zucchini will take out any excess water, which is not needed for the dish, let sit for 10 minutes. In the meantime, throw roasted red peppers and tomatoes in blender. Saute garlic cloves in olive oil until toasted, then toss into blender. Add balsamic vinegar, fennel seeds, coriander and blend well. Set aside. Take another piece of paper towel and blot the zucchini to remove excess water, toss zucchini in olive oil, place on cookie sheet and place in oven on center rack for 20 minutes. While that is cooking, saute onion until softened, remove from pan and place in bowl. Using same saute pan, add 1 tablespoon olive oil and add chicken, saute chicken on one side until the chicken turns white about halfway through, then flip to finish cooking, remove chicken from pan and slice.
To assemble “lasagna” pour some sauce on bottom of 9 x 9 pyrex or similar size, until coated. Add a layer of zucchini, onions, chicken, lightly sprinkle feta and repeat until you run out of supplies!
Place in oven for 30 minutes. I moved the pan up to the top rack and broiled, just to brown the feta slightly.
-May you follow your stomach and enjoy-