Thinly sliced zucchini stacked with ricotta and fresh tomatoes makes a gorgeous, fresh vegetable lasagna. This delicious zucchini recipe is naturally keto friendly and the perfect salad or vegetarian main course.
4wholeRoma tomatoes or small tomatoescherry tomatoes work well
8 to 10wholefresh basil leaves
Instructions
Shave zucchini into long, thin slices then, brush lightly with olive oil. Sprinkle with salt and pepper. Stack three slices on the center of each small plate. Cut zucchini in half cross-wise if slices are too long.Top zucchini with layer of ricotta cheese, drizzle with olive oil.Add a layer of tomato slices.Season with salt and pepper and top with chopped basil.Repeat the layers until the Zucchini Stacks are the desired height.