Yep, still on the zucchini kick over here…and I will be as long as the lovely people in my life keep sharing the bounty of their gardens with me. Love zucchini!
My latest obsession is Deep Dish Zucchini Lasagna. When I say obsession, I mean I’m not able to stop eating this. I ate it for lunch, again for dinner and considered having more at bedtime. It is calling to me from the refrigerator right now.
Slicing the zucchini super duper thin really makes this dish. The zucchini does become very noodle-like when sliced this thin yet holds together well enough to provide distinct layers when cutting into it. Get our your mandoline and slice away. And please, use the hand guard. I’m gonna keep yelling that until Anne Burrell starts using the hand guard on TV instead of just warning us to watch our fingers. Do you think she’s reading this? 😉
Deep Dish Zucchini Lasagna in the Crockpot (serves 6-8)
2 medium zucchini (I used one yellow and one green)
2 t. extra virgin olive oil
1 medium yellow onion, diced
1-8oz. package tempeh, crumbled
2 cloves minced garlic
1/2 t. basil
1/2 t. oregano
1/4 t. black pepper
1-26 oz. jar spaghetti sauce of your choice or make your own! (I use Trader Joe’s)
1/2 brick, 9 oz. extra firm tofu, drained and crumbled
1/4 cup nutritional yeast
1 cup roasted red peppers (either in a jar or make your own)
1 cup mozzarella style Daiya vegan cheese
1 cup cheddar style Daiya vegan cheese
Slice zucchini into lengthwise ribbons using the mandoline. Set aside.
In a medium bowl, combine crumbed tofu, two eggs and 1/4 cup nutritional yeast. Mix until combined. This is a ricotta cheese substitute.
In a large skillet, saute diced yellow onion in olive oil. When onion is transparent, add tempeh, garlic, basil, oregano and black pepper. Cook over medium until heated through. Add spaghetti sauce to this mixture and cook only until warmed through.
Combine both styles of Daiya cheese in a bowl and toss together to combine.
In large crockpot, spray cooking spray or otherwise oil the crock.
In bottom of crock, place 1/4 of sauce.
Top the sauce with a layer of zucchini ribbons, approximately 3 layers of zucchini thick.
Next layer 1/3 of the ricotta cheese mixture to the top of the zucchini ribbons.
Next add 1/3 of the roasted red peppers.
On top of the red peppers, sprinkle 1/2 cup of the Daiya cheese mixture.
Repeat these steps 2 more times.
Once the layers are complete, you will have 1/4 of the sauce left and 1/2 cup of the Daiya mixture. Add the remaining sauce and top with the remaining cheese. Cover and cook on LOW for 4 hours.
Allow to cool uncovered for approximately 30 minutes before eating. It will come out in nice, clean slices if allowed to sit before cutting.
*A Note for my meat and dairy eating friends: You may substitute ground beef or turkey for the tempeh. It may make the lasagna a bit more greasy, as tempeh doesn’t have the fat content of meat. For the ricotta mixture, eliminate the tofu and nutritional yeast, add 1 1/4 cup of ricotta to two eggs.