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As the summer sun bathes gardens in warmth, an abundance of fresh vegetables comes into play, allowing home cooks to craft vibrant, flavorful dishes that reflect the season’s bounty. Among these culinary delights, the Summer Pesto Zucchini Lasagna stands out as a refreshing twist on the beloved Italian classic. This recipe not only embraces the essence of summer but also provides a lighter, healthier alternative to traditional lasagna that can be enjoyed guilt-free.

Summer Pesto Zucchini Lasagna

Discover the vibrant flavors of summer with our Summer Pesto Zucchini Lasagna, a delightful twist on the classic dish. This healthier version replaces traditional pasta with layers of fresh zucchini, complemented by aromatic homemade pesto, creamy ricotta, and melted mozzarella. Perfect for family gatherings or intimate dinners, this recipe is not only visually appealing but packed with nutrients. Follow our step-by-step guide and impress your guests with a wholesome, delicious meal that celebrates the essence of summer.
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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). Using a mandoline slicer or a sharp knife, carefully slice the zucchinis into thin strips, lengthwise. Lay the slices flat on a clean kitchen towel, sprinkle lightly with salt, and let them rest for about 15 minutes. This process will help draw out excess moisture. After resting, pat the slices dry with another kitchen towel to remove the salt and moisture.

    Make the Pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, salt, and black pepper. While the food processor is running, slowly drizzle in the olive oil until the mixture transforms into a smooth and creamy pesto. Taste the pesto and adjust the seasoning with additional salt or pepper if desired.

      Prepare the Ricotta Mixture: In a medium-sized bowl, add the ricotta cheese. Season it with a pinch of salt, black pepper, and red pepper flakes if you prefer a bit of heat. Mix thoroughly until everything is well combined and set it aside.

        Layer the Lasagna: In a 9x13 inch baking dish, begin layering your lasagna ingredients. Start with a single layer of zucchini strips covering the base. Next, spread an even layer of the ricotta mixture over the zucchini. Follow this with a generous drizzle of pesto, and then sprinkle a layer of shredded mozzarella cheese. Repeat this layering process until all ingredients are used up. Make sure to end with a final layer of zucchini, topped with extra pesto and a hearty amount of shredded mozzarella and Parmesan.

          Add Cherry Tomatoes: To finish, scatter the halved cherry tomatoes evenly across the top layer of the lasagna. This will not only enhance the flavor but also add vibrant color to the dish.

            Bake: Cover your baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Afterward, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and has turned a lovely golden color.

              Serve: Once baked to perfection, allow the lasagna to cool for about 10 minutes before slicing into portions. Serve each slice warm and delight in the fresh, summery flavors that burst with every bite!

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

                  - Presentation Tips: For an appealing presentation, serve each slice on a plate garnished with a fresh basil leaf and a sprinkle of extra Parmesan. Enjoy!