I’ve made zucchini lasagna and I love it. I’ve sliced the zucchini and set it out on paper towels, sprinkled it with salt and allowed it to sit while the juices ran out. I’ve flipped them and done it again. I’ve cooked ground beef and onions and set myself up for an afternoon of layering. It’s beautiful and tasty. Some days though, time is not on my side! On this particular day, I had a HUGE harvest of zucchini and cherry tomatoes from our garden. It was vegetarian night, so I wasn’t going to cook beef, and I did not have time to salt and spread out the zucchini slices to sit. Hence the invention and beautiful creation that is: Ladybugs on a Log (or Zucchini & Cherry Tomato Bake).
I had returned from our trip to Texas and there was very little food in the house, but I certainly didn’t want take-out after traveling. Thankfully, our garden was producing more food than I knew what to do with and there were copious amounts of cherry tomatoes and gigantic zucchinis! I used one giant zucchini for a 9×13 pan. Basically, this is a “use what you have” recipe and I swear you can’t go wrong, not with cheese and tomatoes and zucchini!
Ladybugs on a Log (Zucchini & Cherry Tomato Bake)
– 1 Giant Zucchini (or several small ones) sliced lengthwise as thin as possible
– several cups of cherry tomatoes, halved
– 10+ oz chevre (goat cheese) or other soft cheese
– 2 eggs
– salt & pepper to taste
– Italian seasonings (I used oregano, basil and parsley)
– 1 cup of shredded cheese (we use yogurt cheese with garlic)
Coat the bottom of your 9×13 glass pan with coconut oil (or other high heat oil). Place one layer of zucchini slices down on the bottom. Sprinkle with salt, pepper and Italian seasonings.
Mix the chevre and eggs together until it forms a creamy cheese. Add spices to the mixture. Spread about a third of the mixture on the first layer of zucchini and top with halved cherry tomatoes. Repeat until your last layer on top is cherry tomatoes.
Sprinkle shredded cheese on top.
Bake 45 minutes at 375* covered with foil. Remove foil for 15 minutes.
Prepare for liquid at the bottom of the pan. Perhaps a lot! I actually tipped my pan on its edge over the sink and drained what I could carefully without dumping my creation down the drain. This is the price I paid for quick and easy. Also notice there’s no jarred sauce. The cherry tomatoes provided all the juiciness needed. I’m sure marinara sauce wouldn’t hurt, but we didn’t need it. Let me know if you try it! 🙂
Are you following me on Pinterest? Facebook? Please do!
Ladybugs on a Log (Zucchini & Cherry Tomato Bake)
– 1 Giant Zucchini (or several small ones) sliced lengthwise as thin as possible
– several cups of cherry tomatoes, halved
– 10+ oz chevre (goat cheese) or other soft cheese
– 2 eggs
– salt & pepper to taste
– Italian seasonings (I used oregano, basil and parsley)
– 1 cup of shredded cheese (we use yogurt cheese with garlic)
Coat the bottom of your 9×13 glass pan with coconut oil (or other high heat oil). Place one layer of zucchini slices down on the bottom. Sprinkle with salt, pepper and Italian seasonings.
Mix the chevre and eggs together until it forms a creamy cheese. Add spices to the mixture. Spread about a third of the mixture on the first layer of zucchini and top with halved cherry tomatoes. Repeat until your last layer on top is cherry tomatoes.
Sprinkle shredded cheese on top.
Bake 45 minutes at 375* covered with foil. Remove foil for 15 minutes.
Prepare for liquid at the bottom of the pan. Perhaps a lot! I actually tipped my pan on its edge over the sink and drained what I could carefully without dumping my creation down the drain. This is the price I paid for quick and easy. Also notice there’s no jarred sauce. The cherry tomatoes provided all the juiciness needed. I’m sure marinara sauce wouldn’t hurt, but we didn’t need it. Let me know if you try it! 🙂
Are you following me on Pinterest? Facebook? Please do!