The Best Way to Make Zucchini Lasagna

Today, we're making zucchini lasagna, a recipe I've made for years with my summer zucchini! It has all the flavors we know and love of lasagna, but it uses zucchini "noodles" instead of lasagne or pasta. This recipe has been perfected from years of making it over and over. So, I'm sharing my tips and tricks for making the best zucchini lasagna out there and one that doesn't have watery results. Because who wants that? ;) I hope you enjoy it! You'll want to pair this dish with protein such as meatballs or chicken parmesan or add a meat sauce. Cheers!

RECIPE: https://asimplepalate.com/blog/easy-z...

INGREDIENTS
4-5 large zucchinis, sliced thin (1/8-inch cuts)
3/4 cup freshly grated Parmigiano Reggiano/Parmesan cheese
1 lb mozzarella, shredded
2 1/2 cups tomato sauce
1 cup ricotta cheese (drained of liquids)
1/3 cup freshly grated Parmigiano Reggiano/Parmesan cheese
3 garlic cloves, minced
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped

TOOLS I USE & RECOMMEND
Chef Knife: https://amzn.to/3Rmaz0Q
Cheese Grater: https://amzn.to/3yc7OJi
Mandoline Slicer: https://amzn.to/4bWV1ba

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