Monday, March 3, 2008

Zucchini rolls and vegetarian lasagna


The double feature here is the zucchini.





The zucchini flesh is hollowed out, sauteed with garlic, red bells, green onions, then cooled, mixed with a little panko breadcrumbs and Parmesan and stuffed back into the "tubes" and then baked. The dish is garnished with a spicy yellow bell pepper sauce and basil and pine nut pesto.


The lasagna is made with won tons instead of pasta, and the layers consist of zucchini, peas and Parmesan. I was really not into zucchini until I made it work for me with all these interesting sauces!

2 comments:

LJ said...

Good Morning Nazarina,



I just wanted to say “Thank You” very much for the lasagna. IT WAS WONDERFUL (as usual)!!! You are a awesome cook and I wish I could cook half as good as you. Have you ever thought of teaching cooking classes? I would love to get your recipe for the lasagna. Once again “THANK YOU”!

LJ

Washiela said...

Hey Naz
This looks really great...Please send the receipe.
Love Shiels.