I’m sure all of you (there are soooo many of you, ya know) are tired of my zucchini posts. But, I don’t care, I’m going to write about zucchini again. Really, when all of that zucchini in your garden is ripe, you’ll be happy I provided some recipes for you.

One of the recipes we received for our request for zucchini recipes was one for Zucchini Turkey Lasagna from Janet VanHorn. It’s a pretty healthy-looking recipe and I love showcasing veggies in a meal.

I also love croutons, which this recipe calls for. Janet says she uses crushed garlic croutons that she finds at Costco. My favorite croutons come in the form of “Bellaterra Crostini” made at Top Foods. I crush them up a bit and use them as a topper for my salads. I pulsed the crostini in my food processor to make quick crumbs for Janet’s lasagna recipe. I’m sure you can use seasoned bread crumbs too if you would rather.

Here’s Janet’s recipe. To be honest, I used more cheese when I made it, but I’m sure it will still be really good if you decide to use less cheese.

Janet’s Zucchini Turkey Lasagna

4 medium zucchini, sliced lengthwise to about ½-inch thick
20 ounces lean ground turkey
1 chopped onion
1 chopped bell pepper
1 quart (32 ounces) tomato-based pasta sauce
1 cup crushed croutons
1/2 cup shredded Parmesan cheese
2 large fresh tomatoes, sliced
1/2 cup shredded mozzarella cheeseSpray a cookie sheet with nonstick spray, lay out slices of zucchini, sprinkle with salt and roast at 400 degrees until tender and lightly browned about 10 to 15 minutes. Set aside. Saute turkey, onion and bell pepper until turkey is browned. Season with salt and pepper. Add pasta sauce.
Put a layer of meat sauce on bottom of dish, then a layer of zucchini. Sprinkle with ½ cup crushed croutons over zucchini. Layer with sauce and sprinkle with shredded Parmesan cheese. Add another layer of zucchini and sprinkle with the rest of the crushed croutons. Top with the rest of the sauce and sprinkle with more Parmesan cheese. Add fresh sliced tomatoes to cover and top with mozzarella cheese. Bake at 375 degrees for 45 minutes until top is browned and bubbly.
Yield: 6 to 8 servings

Thanks to Joanne for alerting me to this tasty-looking zucchini blog post at one of my favorite sites, 101 Cookbooks.