I found a really cute little round zucchini at the farmers' market and couldn't resist buying it. I also bough eggplant and tomatoes. I thought it would be fun to stack them, lasagna style.
I stacked slices of the zucchini, eggplant and tomato and layered the ricotta and pesto in between.
The stacks ended up being much higher than I expected! I cooked them at 400 degrees for about an hour. They were really delicious, but I think I've had the oven on way too much lately and it has been horribly hot all week. Back to raw meals next week!
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