The only similarity this dish had to lasagna is that the zucchini was sliced thin to resemble noodles and it was assembled in layers. I just didn’t know what else to call it.
Instead of a tomato based sauce I used a combination of salsa verde and green enchilada sauce.
Instead of cheese I made a tasty sauce. I hesitate to call it cheesy because there are a multitude of recipes for similar sauces that make that claim, many of them are delicious, but I wouldn’t call them cheesy. The sauce I made today was delicious and I used it in place of cheese, but I wouldn’t call it an imitation of cheese. There simply isn’t anything that can compare to the goodness of real cheese (in my haughty opinion).
The following ingredients were blended to make a smooth sauce:
- cashew nuts – soaked in hot water
- carrot – shredded and cooked in microwave with a splash of water for 2 minutes
- Castelvetrano green olives
- sesame tahini
- roasted Piquillo peppers
- maca powder
- nutritional yeast flakes
- garlic paste
- yellow prepared mustard
- apple cider vinegar
The zucchinis were sliced using an adjustable truffle slicer. I salted the slices to draw out some of the moisture then wiped them dry with paper towels.
Starting with a puddle of the combined salsa verde and green enchilada sauce I alternated layers of zucchini slices, green enchilada sauce and cashew sauce. (It turned out that both sauces melded with each other into one).
I covered the baking dish with foil and baked it for 45 minutes or so at 450ºF with the convection fan on (time was running short). Before serving I topped it with corn chips and put it back in the oven uncovered to broil for a few minutes.
As you can see, when it comes to watching things under the broiler I have a very short attention span and am easily distracted.
This was a super delicious dish. We both went back for seconds. It didn’t serve up real pretty because the sauces were a little runny. The servings would have held together if I had included layers of crushed corn chips or, better still, strips of corn tortillas to soak up some of the moisture. I will definitely be making this again with those changes.