One your zucchini has been layered with love, sprinkle on a little chopped tomato, and more seasonings. Feel free to sprinkle grated parmesan or panko to the top which gives it a nice texture and browns beautifully in the oven. I choose panko. Stick this masterpiece in a nice hot 350 degree oven for about 30 minutes or so. You will be able to smell the seasonings working their magic in the oven.
So, here's the recipe:
3 medium sized zucchini - sliced
1 small bunch of kale
1 large tomato - sliced, reserve 2 tbsp chopped
1 cup mushrooms - diced
1/4 cup onions - diced
2 tbsp crushed garlic
fresh basil and oregano - chopped, to taste
salt and pepper - to taste
1/2 cup plain greek yogurt, to taste - divided
Preheat oven to 350degrees. Slice zucchini and tomato and set aside. Saute kale, mushrooms, onion, and garlic. In the bottom of a lined and sprayed loaf pan layer zucchini slices and top with tomato, add basil, oregano, salt, and pepper to taste. Add a layer of the kale-mushroom mixture over this and top with 1/4 cup greek yogurt dollops, then add salt and pepper. Top this with another layer of zucchini slices and continue building each layer. Sprinkle the top of the zucchini lasagna with chopped tomatoes, basil, oregano, salt, pepper, and parmasan or panko to taste. Bake in a 350 degree oven for about 30 minutes, or until the dish is cooked through and the parm/panko has browned. Let rest for at least 5 minutes before slicing and serving. Makes 4 servings.