There’s much more to Zucchini than Just Bread
Zucchini may be at the back of the vegetable alphabet, but it’s at the front of the list of most prolific summer garden vegetables.
Multi-colored tomatoes give this dish a colorful boost.
Ingredients
SERVINGS: 4 Serving(s)
- 24 cherry or tear drop tomatoes, cut in half
- 11 ounces soft goat cheese
- 5 Tbsp thinly sliced fresh basil leaves, divided
- 2 Tbsp chopped fresh oregano leaves
- Pinch of salt and pepper
- 2 medium zucchini, ends removed
- Balsamic vinegar
- Extra-virgin olive oil
Instructions
Using a mandoline slicer, cut zucchini into 12 thin long slices. This can also be done by hand using a chef’s knife.
In a mixing bowl, combine goat cheese, 2 tablespoons basil, the oregano, salt and pepper.
Using an offset metal spatula or small knife, spread a thin layer of goat cheese on one side of each zucchini slice. Place one zucchini slice, goat cheese side up, on a serving plate. Top with 6 tomato halves. Repeat with two more layers of zucchini slices and tomatoes. Repeat process to make 3 more zucchini lasagnas. Drizzle with balsamic vinegar and extra-virgin olive oil. Sprinkle with remaining 3 tablespoons fresh basil.
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