close

Privacy guaranteed - Your email is not shared with anyone.

Welcome to Glock Talk

Why should YOU join our Glock forum?

  • Converse with other Glock Enthusiasts
  • Learn about the latest hunting products
  • Becoming a member is FREE and EASY

If you consider yourself a beginner or an avid shooter, the Glock Talk community is your place to discuss self defense, concealed carry, reloading, target shooting, and all things Glock.

Had dinner at my sons and This was Delicious

Discussion in 'Food Forum' started by lethal tupperwa, Apr 12, 2007.

  1. lethal tupperwa

    lethal tupperwa

    8,760
    741
    Aug 20, 2002
    Virginia
    White Zucchini Lasagna



    4 large Zucchini’s cut into ¼” thick slices
    2 chicken breasts cut into ¼” thick slices
    2 large cloves of garlic chopped
    ½ package of mushrooms sliced thin
    1 can of artichoke hearts each cut into 8 pieces
    1 can spinach chopped fine
    1 cup parmesan or romano cheese grated fine
    1 pound grated mozzarella cheese
    ½ cup chopped onions
    1 cup alfredo sauce



    1. Sauté chicken slices in olive oil, when they are just about done add garlic, mushrooms, onions, artichokes and spinach.
    2. Cook until mushrooms and onions are tender.
    3. Boil zucchini slices for 4-6 minutes or until they start to become soft (not mushy).
    4. Drain and set aside.
    5. Lightly grease 9 X 12 pan with olive oil.
    6. Arrange zucchini slices to cover bottom of pan.
    7. Spread a thin layer of Alfredo sauce over zucchini slices.
    8. Spread a layer of the chicken and vegetable mixture over the alfredo sauce.
    9. Cover with ½ of the grated mozzarella.
    10. Sprinkle ½ of the grated romano or parmesan over the mozzarella.
    11. Repeat steps 6 through 10 as many times as you want.
    12. Bake at 350 for about an hour or until the top is browned.
     
  2. tavo

    tavo

    183
    0
    Jul 21, 2000
    Virginia
    This looks like a great use of the inevitable pile of summer zuchini.