We are certainly right in the middle of garden season, because it seems like every day I am picking something delicious out of the garden. Except those dang tomatoes, they just don’t want to ripen!
Crossing my fingers that they’ll begin ripening in the next week or so. Today I am here with yet another zucchini recipe, fresh from the garden. This zucchini enchilada lasagna was a really fun one to put together.
It’s really neat what you can come up with, with just some vegetables and a mandoline slicer! For those wondering, I love this brand of mandoline slicer. I simply sliced the zucchini nice and thin, to resemble traditional lasagna noodles.
Next, you’ll want to spray your oven-safe baking dish with non-stick spray. Place a few spoonfuls of enchilada sauce on the bottom, to prevent the zucchini from sticking to the bottom of the pan.
You’ll want to layer the zucchini slices in the bottom of a pan, with some overlap, as shown below. It works best if you alternate the direction of the layers, that way the lasagna holds its shape better when you take the slices out of the pan.
I actually had quite a bit of fun layering the zucchini in the pan, I think that’s a sign that I’m still a kid at heart. Who doesn’t secretly want to play with their food, anyway? 🙂
After each layer of zucchini, you’ll want to add in the filling. I added black beans, ricotta, shredded cheddar cheese, more enchilada sauce and peppers. Feel free to customize the filling however you like. I think it would be delicious with some pico de gallo, salsa verde, guacamole or sour cream added in there too. Yummmmy!
Repeat for several layers until the dish is full or you run out of zucchini. It’s ok if you can’t complete the top layer with your zucchini. I had to do some tetris to make mine look picture-worthy 🙂
Next, you’ll want to top it with the remaining enchilada sauce and shredded cheese. Doesn’t that zucchini enchilada lasagna look delectable? Is your mouth watering just thinking about that delicious enchilada sauce? I know mine sure is.
Lastly, you’ll toss this delicious one dish meal into the oven and kick your feet back for a half hour. Isn’t it great when the oven does the rest of the work? Win.
I hope you guys aren’t getting tired of zucchini recipes. They’re still growing like weeds in my garden, so expect some more in the coming weeks. Sorry to you guys that don’t appreciate squash as much.
I promise there will be recipes other than zucchini coming soon! I hope those of you who love zucchini really enjoyed this zucchini enchilada lasagna, I had lots of fun making it!
Zucchini Enchilada Lasagna (Gluten-Free, Grain-Free, Vegetarian)
- 3 medium zucchini sliced thinly using a mandoline slicer to resemble lasagna noodles
- 1 packet enchilada sauce of preferred spiciness
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese
- 3 peppers sliced, or approx. 8 oz. frozen
- 1 can black beans
- pinch salt I use this brand
- Preheat oven to 400F.
- Spray 9x11 baking dish with non-stick spray.
- Put several spoonfuls of enchilada sauce into bottom of dish and spread around.
- Layer zucchini noodles in one direction along bottom of baking dish.
- Add several spoonfuls of ricotta cheese and spread around evenly on top of the zucchini.
- Top ricotta with several spoonfuls of beans, peppers, enchilada sauce and shredded cheese.
- Add additional layer of zucchini noodles, this time in the other direction. Alternating the direction of layers will help the lasagna to keep it's shape when removed from the dish.
- Continue layering until dish is full.
- Top with remaining enchilada sauce and cheddar cheese.
- Bake in oven for 30-35 minutes. Enjoy!