Name: Zucchini Lasagna
Yield: 2 servings
Ingredients: 2 zucchini; 0.5 cup Ricotta cheese; 1 tomato, sliced; 0.25 cup finely chopped onion; 0.25 tsp salt; 0.25 tsp thyme, crumbled; 0.25 tsp basil, crumbled; 0.5 cup grated mozzarella cheese; 0.25 cup grated Parmesan cheese

Vegetables

Serves 2

9 ingredients

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Ingredients

2 zucchini
½ cup Ricotta cheese
1 tomato, sliced
¼ cup finely chopped onion
¼ tsp salt
¼ tsp thyme, crumbled
¼ tsp basil, crumbled
½ cup grated mozzarella cheese
¼ cup grated Parmesan cheese

Method

Slice the zucchini crosswise into 1/8-inch slices. Place half in two 2-cup bakers. Top with the Ricotta, then tomato slices. Sprinkle each serving with the seasonings (onion, salt, thyme, basil). Cover with the remaining zucchini slices. Sprinkle with the mozzarella and Parmesan cheeses.
Bake in a 350 degree oven 30 minutes or until heated through. Microwave: cook, uncovered, on high 10 minutes.

Notes

Rosauers recipe card MD-81, Special Diet ("300 calories per serving"). Marked "Very good." Serves 2.

Original card

The recipe above was transcribed from this scan of Vera’s original card.