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As the summer sun shines bright, the desire for lighter, more refreshing meals becomes a common theme in kitchens worldwide. One delightful dish that perfectly embodies the essence of summer is the Summer Pesto Zucchini Lasagna. This recipe offers a vibrant twist on the traditional lasagna, substituting heavy pasta sheets with thin slices of zucchini, creating a dish that is not only delicious but also visually appealing. With layers of rich pesto, creamy cheese, and fresh vegetables, this lasagna is a celebration of seasonal flavors that is sure to impress both family and friends.

Summer Pesto Zucchini Lasagna

Discover the vibrant flavors of summer with this refreshing Summer Pesto Zucchini Lasagna recipe. Replace traditional pasta with thin slices of zucchini and enjoy layers of rich pesto, creamy cheeses, and seasonal vegetables. This delicious dish is not only visually appealing but also packed with health benefits, making it perfect for lighter summer meals. Easy to customize for various dietary needs, this lasagna is sure to impress at your next gathering!
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Ingredients
  

3 medium zucchinis, sliced thinly lengthwise

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese, plus more for topping

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup pine nuts, toasted

2 cloves garlic, minced

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

1 cup cherry tomatoes, halved

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). Use a mandoline or sharp knife to slice the zucchinis into thin strips. Place them on a clean kitchen towel, sprinkle with a little salt, and let them sit for about 15 minutes to draw out excess moisture. Pat dry with another towel.

    Make the Pesto: In a food processor, combine fresh basil, Parmesan cheese, pine nuts, minced garlic, salt, and pepper. With the machine running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.

      Prepare the Ricotta Mixture: In a bowl, mix ricotta cheese with a pinch of salt, pepper, and red pepper flakes if using. Set aside.

        Layer the Lasagna: In a 9x13 inch baking dish, start layering your ingredients. Begin with a layer of zucchini strips, then spread a layer of the ricotta mixture, followed by a drizzle of pesto, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of zucchini topped with pesto and a generous amount of mozzarella and extra Parmesan.

          Add Cherry Tomatoes: Scatter the halved cherry tomatoes on top of the final layer. This will add a burst of flavor and color to your lasagna.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

              Serve: Once baked, let the lasagna cool for about 10 minutes before slicing. Serve warm and enjoy the fresh flavors of summer in every bite!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6