Ok, So I have so many Zucchinis that it is practically 50 Shades of Zucchini at my house. In fact I have so many, I dusted off the Jack Lalaine juicer I bought on eBay a few years ago. I love the Jack Lalaine juicer, it is so easy and cleans up well. There is a lot of green juice in Zucchinis. It tastes ok, it is good for you. It is refreshing. It uses up lots of Zucchinis. There is a lot of pulp left over from making the juice and this is actually a very cool by product because one of the problems with using zucchinis in recipes is that there is a lot of extra water. You can take the Zucchini pulp left over from juicing and use it for a wonderful Zucchini Lasagna.
Photo of Melissa's Zucchini Juice - If you are not turned on by this photo, it's ok, I understand......
Photo of Melissa's Zucchini Juice - If you are not turned on by this photo, it's ok, I understand......
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| Melissa's Zucchini Juice Recipe for Zucchini Lasagna Makes 2 Pans (freeze one) Bake at 350 for 30 minutes Box of No Boil Lasagna Noodles Pulp of Several Zucchinis after Juicing container Cottage Cheese or Ricotta Grated Mozzarella Grated Parmesan Two Chopped Onions Tomato Sauce Assorted Herbs and Salt and Pepper - whatever is on hand |
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| Mix the Pulp with Cottage Cheese or Ricotta, chopped Onions, Salt and Pepper in a Pan over Med Heat |
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| Assemble your layers of No Boil Lasagna Noodles, Zucchini Mixture, Mozzarella, Parmesan, and with or without Tomato Sauce. |
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| Bake in 350 degree oven for 30 minutes - remove and let cool for a few minutes before slicing |
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| Slice of Zucchini Lasagna |
