Zucchini, sliced long & thin (Like Lasagna Noodles)
Grated Parmesan Cheese (Store shelf kind)
Extra Virgin Olive Oil
Lemon Juice (Fridge concentrate kind)
Sea salt (Lightly)
Fresh Basil, minced
1/4c Crema Mexicana (Sour Cream/ Ricotta may work, yet to try)
A smidge shy of 1/4tsp Sea Salt
1/4tsp Garlic Powder
1T Dried Parsley
About 1/2T Extra Virgin Olive Oil
1 Garlic Clove, minced
1-2 Green Pepper
1-2 Red Pepper
1 Celery, cut long way, slice
1/2c – 1c Mushrooms, chopped
Slice Tomatoes (I used Sunny and Reg. I threw in sliced cherries to fill gaps. All tomato types work.). Brush LIGHTLY with Lemon Juice- LIGHTLY! Then, LIGHTLY brush with Extra Virgin Olive Oil. Then, season with rest of ingredients listed under Tomato Slices. PLACE IN FRIDGE TIL USE (I like to give them at least 20 minutes to marinade).
Mix Crema Sauce. Set aside.
Preheat Oven to 450.
In skillet, add Olive Oil. Sautee everything under Sautee.
Slice Zucchini, long and thin.
Butter Flavor Cooking Spray a baking dish.
Then layer in til gone:
Layer of Zucchini slices.
Brush Zucchini with Crema Sauce.
Top with Sauteed Vegis.
Top with Tomato slices.
Sprinkle with Grated Parmesan Cheese.
Repeat til gone. (I got 3 layers)
*** VARIATIONS ***
We loved this Meatless Vegetable Stack. Kids LOVED it! Was DELICIOUS, as is. But, here are some variations:
– You can use Lasagna Noodles. (You can then slice and quarter Zucchini and add in with sauteed Vegis).
– You can layer with Mozarella Cheese OVER Tomatoes and UNDER Parm. Cheese.
– You can use a good Spaghetti Sauce (Or Alfredo) and mix in with sauteed Vegis, simmer a bit.
– Leave above recipe, as is. Add in 1-2T Tomato Paste into sauteed Vegis.
Seasoned Tomatoes, Pre-Cooked:
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