This Zucchini Lasagna recipe will please you, that’s obvious! It is a complete dish, family friendly by excellence and healthy to boot. It is easy to make and, prepared in advance, will allow you to enjoy your family or guests all the time.
First, here is the list of the different Ingredients you will need to prepare this Zucchini lasagna for 4 to 6 people
- 800 g or 1 3/4 lb boneless fish fillet
- 8 medium zucchini
- 1 garlic clove
- 2 cans of peeled tomatoes
- 1 thyme sprig
- 100 g or 4 oz fresh bread crumbs
- 150 g or 5 oz grated Emmental
- 4 free range eggs
- salt and pepper
- 25 g or 1 oz butter
- 250 ml or 8 oz whipping cream.
Now, here are the few steps you will need to follow to make this Zucchini Lasagna with a preparation time of 25 minutes and a cooking time of 15 to 20 minutes.
Pour the peeled tomatoes into a frying pan with a clove of chopped garlic, the sprig of thyme, salt and pepper. Reduce for 15 minutes over medium heat, crushing them using a wooden spatula.
Meanwhile, wash the zucchinis, then remove the ends. Slice them without peeling them, into long strips, not too thin, then boil them for 5 minutes in salted water. leave on hold.
Mix together the fish fillets, crème fraîche, bread crumbs and eggs. Spread a layer of your preparation in a buttered gratin dish, then a layer of zucchini, and so on, continuing until finishing with the zucchinis.
Sprinkle with grated Emmental cheese and shavings of butter. Bake in the oven for about 15 minutes. Remove the thyme from the tomato coulis. Present your dish with the hot tomato coulis. Serve immediately.
