Although it hasn’t been the best year for squash, zucchini are seemingly always in abundance, which means people are seemingly always trying to offload them onto neighbors. Or at least come up with interesting ways to use them.
If you’re buried in cucurbits, then you should appreciate this recipe for zucchini lasagna, an easy and versatile take on traditional Italian. This version just uses zucchini “noodles” instead of your usual pasta. So I guess that makes this a good gluten-free option too. And it doesn’t have to be limited to zucchini either – we sliced up some eggplant and tomato and layered that on too.