Zucchini Noodle Lasagna

This zucchini lasagna is the perfect summer time dinner especially when paired with a green salad and garlic bread on the side.

Ingredients

6 cloves garlic, minced

1/4 tsp chili flake

1/2 tsp dried oregano

1/4 cup olive oil

1 28 oz can of ground tomatoes

1 tsp salt

6 zucchini or summer squash, cut into 1/4 inch thick planks

1 lb mozzarella, grated

In a small sauce pan heat the olive oil and lightly fry the garlic, oregano, and chili flake until fragrant but not browned
Add to the ground tomato and salt to make a fresh sauce
Heat oven to 350F
In a baking dish place a layer of the zucchini planks and season with salt and pepper
Spoon some of the tomato sauce over the top and then layer some of the mozzarella
Repeat until the baking dish is full finishing with a layer of mozzarella on top
Bake uncovered until the zucchini is tender and the cheese is melted and browned, about 25 minutes

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