Zucchini and Parmesan Lasagna, if you have these three ingredients at home you can prepare a first course in an hour including cooking. But a super dish like lasagna, but white and without meat, alternative and fast. We know that zucchini is practically fat-free, and the extraordinary thing is that they have a really negligible calorie intake, think 11 Kcal per 100 grams. They also contain a generous amount of potassium and other useful and necessary vitamins for our body, zucchini are also perfect for those with hypertension problems.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 3
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, Easter
- Energy 373.17 (Kcal)
- Carbohydrates 16.59 (g) of which sugars 5.09 (g)
- Proteins 14.07 (g)
- Fat 25.90 (g) of which saturated 8.64 (g)of which unsaturated 3.74 (g)
- Fibers 2.82 (g)
- Sodium 902.01 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Necessary Ingredients to Prepare Zucchini and Parmesan Lasagna
- 1 shallot
- 3 zucchini
- 2 tbsp extra virgin olive oil
- 5 leaves basil
- 4 sprigs parsley
- to taste salt
- 2/3 cup white wine
- 2/3 cup grated Parmesan cheese
- 1 1/4 cup milk
- 3 tbsp extra virgin olive oil
- 2 tbsp flour
- 1 pinch fine salt
- to taste nutmeg
Essential Tools to Prepare Zucchini and Parmesan Lasagna
- Pan
- Chopper
- Small Pot
- Whisk
- Immersion Blender
- Ladle
- Cutting Board
- Cooking Spatula
- Kitchen Scale
- Knife
- Glass
- Wooden Spoon
Steps to Prepare Zucchini and Parmesan Lasagna
With the help of the cord chopper, I finely chopped the shallot, lightly browned it with two tablespoons of extra virgin olive oil, and immediately added the washed and sliced zucchini. Naturally, I salted and added the chopped parsley and basil with half a glass of white wine, and with the lid on, I let them cook for 10 minutes over medium heat. Meanwhile, I prepared the béchamel with extra virgin olive oil, flour, and then poured in the milk, salted it, and added freshly ground nutmeg. Ten minutes and the béchamel is ready. I blended part of the cooked zucchini with the immersion blender, quickly mixing it with the whole ones. I started with a spoonful of béchamel and zucchini, then the sheet and again béchamel, zucchini, and Parmesan, and continued like this until the ingredients were exhausted. Preheated oven at 375°F for 30 minutes.
And here it is, my zucchini and Parmesan lasagna.
