I’m a sucker for a good lattice weave topping, so when I saw this recipe for “Zucchini Lattice Lasagna” online the other day, I knew I had to make it.
I’m usually not a fan of dishes that make substitutions for carbs because I love carbs, but this recipe is a special exception. The zucchini acts like noodles, and for the most part, it succeeds. It’s not as tender as regular noodles, but it is pretty soft, and it works the same way as noodles do in standard lasagna. It holds everything together and forms a sturdy base for the sauce and cheese layers.
A few words to the wise about this zucchini bake: One, it gets better on day two or even three. Similar to lasagna, the dish needs time to set before it truly comes together. It gets easier to slice, and it tastes *really* good heated up in the oven or microwave. I’ve been eating the leftovers all week.
Second, it requires a little leg work. It’s easy to make, but you have to make sure you sweat the zucchini before you include it in the dish. What’s sweating zucchini? you might ask with trepidation. All it is is tossing some zucchini slices with salt in a colander, letting it sit for 30 minutes, and then patting it dry with paper towels. You might be tempted to skip this step, but don’t. If you skip it, your zucchini bake will probably turn into a watery, goopy mess.
Third, broiling the zucchini bake before it comes out of the oven is a great idea. It makes the cheese bubbly and brown on top, and gives the dish even more flavor. Just make sure you watch the zucchini after you turn on the broiler, because it could easily burn.
I hope you enjoy this zucchini bake as much as I did! Here’s a song to get you started.