1/4 Cup Extra‐Virgin Olive Oil
1 Small Onion, Finely Chopped
1 Garlic Clove, Finely Chopped
1 Celery Stalk, Finely Chopped
1 Carrot, Peeled and Finely Chopped
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 (32‐ounce) Can Diced Tomatoes
1 (8 ounce) Can Tomato Paste
1 Dried Bay Leaf
In a large pot, heat the oil over a medium‐high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes, tomato paste and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves.
Season the sauce with more salt and pepper, to taste.
Slice 4 or 5 medium size zucchini very thin, about 1/8 inch. Leave the peel on, but discard the slices that have a full peel on one side. Line cookie sheets with parchment paper. Sprinkle salt on the zucchini to help draw out the moisture. Put zucchini in the oven on low temp (170 degrees) for several hours until the zucchini is hard, like uncooked lasagna noodles. Zucchini strips will shrink to about half their original size.
Put a layer of sauce in the bottom of a 9 X 9 inch pan. Next layer with zucchini “noodles”. Top with grated cheese (I use Tillamook Swiss Cheese because it’s the only gluten free cheese my husband’s system can tolerate). Then add another layer of sauce and top with more cheese. Bake in a 350 degree oven for about 30 or 40 minutes or until cheese is melted and bubbly.
NOTE: I wanted to make lasagna for my husband and had the thought I could use zucchini as noodles. The first time I tried I just sliced the zucchini and added it raw, which made the sauce very runny when the moisture came out of the zucchini during the cooking process. When you used dried zucchini, it absorbs the sauce during the cooking process and the sauce stays nice and thick.
Recipe by Karen Trosino