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Dishing Out Health
Eggplant Zucchini Lasagna
Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh basil. This zucchini lasagna recipe is vegetarian, low carb, and perfect for summer entertaining.
12
1,237
60
1 hr 5 min
TOTAL TIME
558
CALORIES
$3.40
PER SERVING
SAVE
ADD TO PLAN
REMIX RECIPE
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Ingredients
13 INGREDIENTS
6 SERVINGS
1 pt cherry tomatoes
1/2 tsp kosher salt & black pepper
each
1/2 tsp garlic powder
1/2 cup prepared pesto
fresh basil
for garnish
1/3 cup panko breadcrumbs
1/2 tsp crushed red pepper flakes
1 large globe eggplant
cooking spray
2 large zucchini
1 cup whole milk ricotta cheese
1 cup mozzarella cheese
grated
4 tbsp extra virgin olive oil
divided
Directions
19 STEPS
15 min
PREP TIME
50 min
COOK TIME
1 hr 5 min
TOTAL TIME
View Directions on Dishing Out Health
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Health Info
Macros
23g
CARBS
49g
FAT
27g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
TREE NUTS
WHEAT
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Frequently Asked Questions
What is zucchini lasagna?
What ingredients do I need to make zucchini lasagna?
How do I prepare the zucchini for the lasagna?
Do I need to cook the zucchini before using it in the lasagna?
Can I make zucchini lasagna without meat?
How can I adjust the consistency of the lasagna?
How do I store leftover zucchini lasagna?
What are some tips to prevent common mistakes when making zucchini lasagna?
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