Recipe please..I made something like that only I sliced the zukes the long way and rolled them up..Zukes don't have alot of flavor and take on the flavor of what you cook them with. I add them to a lot of stuff and ya can't really tell they are there. .☆´¯`•.¸¸. ི♥ྀ.
Here's the recipe it was based on that we've been using for years with a few changes we prefer.
http://allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna/We leave out the spinach and sometimes the mushrooms. Also, instead of or in addition to parsley in the ricotta mixture we add basil, oregano, whatever we have on hand.
Sometimes we substitute some of the spicier varieties of green peppers instead of bell peppers. Whatever we have ready in the garden.
For this cook we used some grated smoked provolone on top in addition to some grated Italian 5 cheese in the bag from the store.
Also did about 4 layers instead of two. sliced the zucchini into rounds instead of lengthwise, makes it easier to slice and remove from pan.
After removing the first piece from the pan there will be water in the bottom from the zucchini. If excessive we tilt the pan and let it drain into the empty spot from the removed piece and soak it up with paper towels.
I baked it on the keg using Royal Oak Lump Charcoal, 350* until bubbly, then raise temp until the top layer of cheese is browned the way we like it.
