Summer gardens and markets bring with them an overload of zucchini begging to be put to good use. This lasagna recipe unconventionally swaps in thin slices of zucchini for the traditional sheets of pasta, for a summery and light dish that packs in the flavor and the health benefits. Zucchini is the ideal summer vegetable, as it is very hydrating due to its high water content. It also contains fiber, boosting digestion, and vitamin A and lutein, which protect your eyes and skin. Vitamin C, antioxidants, and carotenoids round out this nutritional powerhouse. And eating tomato sauce alongside olive oil in this recipe boosts the benefits of both ingredients, by allowing your body to better utilize the lycopene in the tomatoes. These ingredients reduce inflammation in your body, helping to combat joint and neurodegenerative diseases, cancer and cardiovascular issues. Make a double batch and freeze one for a healthy delicious meal that’s ready anytime. 

Serves: 4-6
Total Time: 1 hour 

Ingredients:

• 2-3 large zucchini
• 2 cups tomato sauce (look for one without any added sugar)
• 2 slices bread (use something hearty like sourdough)
• ¼ cup extra virgin olive oil, divided
• 1 clove garlic, peeled and minced
• 2 cups shredded mozzarella cheese
• Fresh basil, chopped, to serve
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 400 degrees. Thinly slice your zucchini using a mandolin, or your sharpest knife, into even slices. 
2. On two baking sheets, arrange the zucchini slices in a single layer. Sprinkle with salt, drizzle with a bit of olive oil, and bake for 8-12 minutes, until some of the moisture is evaporated but the slices are not yet crisp. 
3. While the zucchini bakes, make the breadcrumbs. Use a food processor to blitz the bread into crumbs (or tear it up by hand into very small pieces). In a large skillet, heat the remaining olive oil over medium heat. Toast the breadcrumbs with the garlic and a pinch of salt and pepper for 4-5 minutes, until golden brown and crispy. Set aside off the heat. 
4. In a roughly 9×14 inch baking dish, spread ¼ of the tomato sauce in an even layer. Layer ½ the zucchini slices across the bottom of the dish. Sprinkle with some of the cheese and a handful of the breadcrumbs. Continue layering the zucchini with the sauce, cheese and breadcrumbs, finishing with a final layer of breadcrumbs. 
5. Bake for 20-25 minutes, until the cheese is melty and the sauce is bubbly. Top with the chopped fresh basil and enjoy!