Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
TM6

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

5.0 (5 ratings)

Ingredients

Macadamia Ricotta

  • 9 oz raw macadamia nuts (see Tip)
  • water, to soak
  • 1 lemon
  • 3 oz ice cubes
  • 2 tbsp nutritional yeast
  • 1 tsp salt (see Tip) (optional)
  • ½ oz extra virgin olive oil

Pistachio Pesto

  • 1 lemon
  • 1 tsp salt
  • 6 oz pistachio nuts, unsalted, shelled
  • 3 ½ oz fresh basil, leaves only
  • 2 oz fresh spinach leaves
  • 8 oz extra virgin olive oil

Sun-Dried Tomato Pesto

  • 7 oz sun-dried tomatoes
    or 7 oz sun-dried tomatoes, in oil, drained
  • 7 oz Roma tomatoes, halved
  • ½ oz fresh basil, leaves only
  • 1 shallot, halved
  • 5 oz red bell pepper, cut into pieces
  • 2 oz extra virgin olive oil
  • ½ oz lemon juice
  • 1 oz agave
  • 1 tsp salt

Herb Oil

  • 1 oz fresh parsley, leaves only
  • ½ oz fresh basil, leaves only
  • ½ oz fresh spinach leaves
  • 8 oz extra virgin olive oil

Assembly

  • 8 oz zucchini (approx. 6 in. long)
  • salt, to season
  • ground black pepper, to season
  • 3 heirloom tomatoes (medium-sized)
  • fresh basil, e.g. petite Italian basil

Nutrition
per 1 portion
Calories
5839 kJ / 1395.6 kcal
Protein
19 g
Carbohydrates
46.8 g
Fat
133.2 g
Saturated Fat
20.4 g
Fibre
14.9 g
Sodium
1271.9 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes