Sunday, March 10, 2013
I had promised two recipe reviews for this round of the “What’s Cookin’ Good-lookin’” challenge, so here comes the second: Zucchini Lasagna!
You can find the recipe here:
Have you ever tried Greek moussaka? That’s what all five of us at the table agreed that it reminded us of! But with less calories and fat of course. The real “struggle” in this recipe is to try and completely remove the liquid off the zucchini. I grilled them and used lots of absorbing paper towels as the recipe suggests and I also used a salad spinner. Still, there was some liquid after cooking but not so much to spoil the result.
I followed the recipe as it is but I also added some low-fat gouda cheese to the top mozzarella topping. The servings’ number was accurate – my casserole size made exactly 8 servings and really filling ones. I think the “lasagna” use in the recipe name is just a way to explain the layers of the ingredients in the recipe. So, if you expect to make this recipe and “not miss the pasta” as it claims, I don’t think you’ll be fully satisfied. But if you just want a nice low-carb dish filled with lean protein and low-fat cheese, then you should definitely try it.
The reminder of the moussaka taste gave me the idea of a twist for this recipe. If we replace zucchini with eggplants, the liquid problem is resolved at once and the flavor can become much more complex and richer. I’ll let you know when I try it!