Map and Hours
Fruits & Veggies
Chicken Zucchini Lasagna
4 medium zucchini
2 cups cooked chicken, cubed or diced
1 can petite diced tomato
2 garlic cloves
1 tbs. olive oil
2 tbs. fresh basil
1 1/2 cup Greek yogurt
1 cup grated parmesan
1 cup grated mozzeralla
Par-boil zucchini for 3 to 5 minutes and then transfer to ice bath to cool. Slice lengthwise 1/4 inch thick. Set aside.
Heat olive oil in skillet, add fresh garlic, and maintain until it barely starts to turn brown. Add a can of tomatoes and simmer on medium low for 10 minutes. Add fresh basil.
Mix yogurt, cheeses, and egg.
Put a little of the tomato mixture in a baking dish. Place sliced zucchini next as the first layer. Spoon yogurt mixture over the zucchini as layer two. The tomato sauce becomes the third layer.
Repeat layers until all ingredients are used.
Bake at 375 for 45 minutes.
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