Description
One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use ‘zoodles’ instead of noodles. The whole family enjoyed it! I don’t use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too.
Ingredients
- 4 zucchini
- 1 ½ cups homemade or store-bought tomato sauce
- ⅔ cup shredded mozzarella cheese
- 1 ½ cups bechamel sauce
- 1 cup grated Parmigiano Reggiano cheese
- ¼ cup fresh basil, chopped
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
- Pour 2 tablespoons tomato sauce on the bottom of a 9×13-inch baking dish. Arrange zucchini slices in a single layer
- slightly overlapping
- over tomato sauce.
- Top with a thin layer of mozzarella
- 1/3 of the bechamel (see Editor’s Note)
- 1/3 of remaining tomato sauce
- 1/3 of the Parmigiano Reggiano cheese
- and 1/3 of the basil. Repeat layers
- topping with bechamel and Parmigiano Reggiano cheese.
- Bake in the preheated oven until sauce is bubbly and the top is golden brown
- about 35 minutes. Allow to set until remaining liquid is absorbed
- about 10 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4