Eat Your Greens | Zucchini Pesto Lasagna

This week Mary from Sweet Roots and I are focusing on green foods! Lots of veggies and fresh spring dishes. This recipe is a creation to accommodate many dietary needs. It is gluten free and has the option of being dairy free, too!

Pesto:

Handful of Kale

Handful of Basil

Handful of Spinach

1/2 cup Sunflower Seeds

2 cloves Garlic

Juice of 1/2 lemon

1/2-3/4 Olive Oil

Pinch of Salt

Dairy Lasagna:

2 Zucchini

Ricotta Cheese

Parmesan Cheese

Mozzarella Cheese

Non-Dairy Lasagna:

2 Zucchini

Daiya non-dairy cheese

Directions

Blend pesto ingredients in a food processor or blender. Set aside.

Slice zucchini with a vegetable peeler, knife, or mandolin into long, thin strips. 

Layer pesto, zucchini, and cheese about three times in individual pans or a casserole dish.

Bake at 375 degrees for 20-25 minutes...until cheese is golden brown or melted. 

Enjoy!

Lovely photos by MaryAngelo Photography

Eggs Benedict with Spinach & Pesto

This is my favorite breakfast! I definitely prefer savory breakfasts over sweet ones. This one even get's you two servings of vegetables in before lunch time!  Instead of including a slice of ham I substitute with sauteed spinach and a few slices of tomato. I also spread the english muffin with pesto instead of butter to add that fresh basil flavor. The hollandaise sauce and the runny egg are my favorite parts!

This recipe definitely takes some patience but I hope even the beginner can make it by following my steps below. It is definitely worth the time and effort!

 

This is a slightly complicated dish to make because you want all of your items hot at the same time. 

First prepare your cooking area. 

Materials & Utensils

Cookie Sheet

Sauce Pan

Small Glass {heat proof} Bowl

Medium Non-Stick Skillet

Slotted Spoon or Wok Strainer

Whisk

Cutting Board

Knife

You will want to slice and set the eight english muffin halves on a cookie sheet and toast. You also may want to slice your tomatoes  & chives and get your pesto ready to spread at this point.

You will need a separate set up of a saucepan with a glass bowl on top to make the Hollandaise.

You will need a nonstick skillet to poach the eggs. 

Ingredients

{serves four}

4 English Muffins

8 Eggs

2 Tomatoes

4 cups Raw Spinach

1 TBS Olive Oil

1 tsp Salt

1 cup Fresh Pesto 

{I got mine at Costco}

1 TBS White Vinegar

Chives

Paprika

Hollandaise Sauce

4 egg yolks

10 TBS Butter

{cut into slices or cubes}

3 tsp Fresh Lemon Juice

1 tsp Salt

{hot water on hand}

To Make

Stage 1:


English Muffins:
Toast the english muffin halves in the broiler for 2-3 minutes until golden brown. Turn the heat off and keep them in the oven to warm


Stage 2:


Spinach:
Saute spinach in nonstick skillet with olive oil and salt. Place all of the leaves in the skillet over medium heat. Place a lid on them and let them wilt. They will drastically reduce in size. Remove from skillet and set aside for serving. This whole process takes about 2 minutes.


Stage 3:


Hollandaise:
1.Start the Hollandaise sauce by adding about 1-2 inches of water into the bottom of saucepan. Bring water to a simmer. Reduce heat to low. 


2.Place egg yolks into bowl and whisk until they are slightly airy and lighten in color.


3.Place the bowl over the simmering water and continue to whisk for 3-5 minutes until they are thickened and almost doubled in volume.


4.Remove bowl from heat and whisk in the butter, lemon juice, and salt. Use immediately or keep over simmering water until ready to use. 


*Before you poach the eggs slice your tomatoes and spread each half of english muffin with pesto and set nearby. 


Stage 4:


Poached Eggs:


1. Fill non-stick skillet with 1-2 inches of water. Add a splash of vinegar.
2. Bring water to an "almost" simmer. Do not let it fully boil. You want the water to be at the place between simmer and boil.
3. Crack your eggs one at a time into small bowls. This makes it easier to drop into the water.
3. Once you reach the almost boiling stage use your slotted spoon or wok strainer to swirl the water.
5. Slide your egg out of the small bowl into the swirling water. 
6. Allow it to cook in the water for 3-4 minutes depending on how runny or hard you like your eggs. 
7. Remove with slotted spoon and place directly onto your prepared english muffins.
*You can poach more than one egg at a time if you have a large enough skillet to be more efficient.


Here is a great visual tutorial for poaching an egg. This is how I learned but slightly changed things up a bit. Once you learn you'll want poached eggs on everything!


Stage 5: 


You now have your english muffin, pesto, tomato, and egg ready to go. Whisk the hollandaise sauce again. If it is thick or clumpy add a few teaspoons of hot water (from your egg pan or pan below) and whisk to thin it out.
Spoon the Hollandaise sauce over the eggs and sprinkle with chives and paprika. 


Now you are ready to serve and enjoy! It's so delicious!

 All photos courtesy of Mary Banducci Photography

Pesto

I planted way too much basil this year. I always have a hard time getting basil to grow. This year it took off! So I am trying to make as much of it into pesto to enjoy this winter!

Ingredients

5-6 cups Fresh Basil Leaves

2-3 cups Fresh Parsley Leaves

4-6 cloves Garlic

1/2 cup Parmesan Cheese

1 cup Pine Nuts (I also use Walnuts & Almonds)

1 TBS Salt

1 TBS Lemon Juice

3-4 TBS Olive Oil (or more if needed)

Equipment

Food Processor or Blender

Directions

Wash Basil & Parsley and place in food processor.

Add all ingredients except the Olive Oil.

Blend until the mixture is well pureed.

Continue blending as you add a steady stream of olive oil to emulsify the mixture.

Once the mixture is the consistency you like it...a thick paste. The pesto is done. It is delicious to use fresh like this on pasta or chicken.

I freeze it in small containers to use in cooking throughout the winter.