Zucchini Lasagna - My Nonna grows zucchini so we eat a lot of it, and she makes this all the time. I thought I would share it w/ everyone. Just make sure to cut the zucchini about hours ahead of time & lay out on a paper towel so the lasagna isn't watery.
3 tbls unsalted butter 2 cloves garlic, minced 4 zucchinis, thinly sliced to thick rounds tsp dried thyme Zest of 1 lemon Sea salt and pepper to taste cup grated Parmesan 2 tbls freshly squeezed lemon juice, or more, to taste Instructions: at
Zucchini Stuffed with Italian Sausage and Cheese - (For an Induction Friendly dish, can leave out the wine and sub with chicken broth, white wine vinegar or even a bit of lemon juice may work in this dish) - by Kevin - Closet Cooking, via Flickr