By Not Eating Out in New York on August 27, 2011
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[Editor's Note: I'm intrigued by the concept of using zucchini as the lasagna "noodles" in this dishparticularly because this recipe treats the zucchini carefully, so it cooks, but retains its summer succulence. It's a particularly great substitution if you or those you're cooking for can't eat gluten, too. --Genie]
Zucchini Lasagna (Without the Pasta Sheets)
So whether or not you’re looking to cut carbs, these thin sheets of zucchini made a playful replacement for pasta in this light summer lasagna-like dish. I used a small variety of green and yellow squash/zucchini that were roughly the same size. These were all drizzled with extra-virgin olive oil and sea salt before laying them into the bottom of a small pan.
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