I’ve been asked before where I get the inspiration to come up with some of this blog’s (crazy) recipes. Well, that is a question that has several answers. Sometimes I just imagine the outcome of putting some ingredients together and if I like what I see in my mind, I go for it. However, most of the time I get my ideas from recipes I’ve seen somewhere else. I always try to quote the original source when my recipes are very similar to the original, but other times I grab an idea from the blogosphere, another from a cookbook, one more from a TV show and one last one from something my mom used to make that it is impossible to pinpoint where the idea was born.
For this recipe, however, the source is very clear. Kat of A Good Appetite was inspired by this zucchini bruschetas to make this delicious zucchini & turkey lasagna and when I saw that post I knew I wanted to try something similar. I had two fat Mexican zucchinis and for the sauce I decided to make a green creamy sauce with poblano peppers. The result was this delicious dish.
Zucchini and Chicken Mexican Lasagna
Makes: 4-6 servings
Preparation time: 20 minutes
Baking time: 40 minutesFor this recipe you will need:
For the “lasagna”:
- 2 large zucchinis
- 2 cups shredded chicken breasts
- 1/2 lb ricotta cheese
- 2 eggs
- 1/2 cup Romano cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp parsley
- salt and pepper to taste
For the green creamy sauce:
- 2 poblano peppers
- 1/2 onion
- 2 garlic cloves
- 1 1/2 – 2 cups chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- salt to taste
Preparation:
- Roast poblano peppers (click here to watch a video) and put them in a thick plastic bag for 10 minutes. Peel them, cut the ends and discard seeds and ribs. Rinse well.
- In a blender mix poblano peppers, onion, garlic and chicken broth until smooth.
- Pour sauce into a large saucepan and cook over medium heat. Add cream, sour cream, salt and bring to a boil. Reduce heat and simmer for 10 minutes.
- Preheat oven to 375ºF.
- Slice the zucchini lengthwise into thin ribbons. Kat recommends using a peeler, a mandolin or a Y peeler.
- In a bowl mix together ricotta, Romano and mozzarella cheeses along with the 2 eggs, oregano, basil, parsley, salt and pepper.
- Spoon some of the green sauce into a baking dish (mine just broke so I used my iron cast skillet).
- Lay 1/3 of the zucchini slices, 1/2 of the cheese filling, 1 cup of the shredded chicken and some more of the sauce.
- Repeat with another 1/3 of zucchini, the rest of the cheese and chicken. Finish with the last 1/3 of the zucchini and pour the remaining sauce into the dish.
- Bake for 40 minutes until the zucchini is cooked and the sauce is boiling.
About this recipe:
- I love poblano peppers. They are very flavorful with just the right amount of heat. By far my favorite kind of peppers.
- I heated some leftovers next day and it tasted better than the day before. I guess the longer the lasagna sits the more the flavor mixes with the zucchini. This is a recipe that I will be making again and again and again.
Remember that I love baking is still accepting recipes for sweet and savory dishes for its second roundup and that there will be prizes for the most popular entries! Just go over to the forum to participate and good luck everybody!
¡Buen provecho!
26 Replies
That came out so pretty & sounds so delicious….hmm that green sauce would be good on so many things! perhaps another inspiration here!
Posted on August 18th, 2008 at 3:07 pm
I just happen to have a bunch of zucchini on my counter right now and a few poblanos in the fridge! This looks to die for!
Posted on August 18th, 2008 at 3:48 pm
Yum! I’ve often thought about replacing pasta with zucchini in lasagna…this turned out perfectly Ben…especially with that poblano pepper.
Posted on August 18th, 2008 at 7:09 pm
This is pretty imaginative – I feel like I’m learning something new each and every day. Thanks for adding to my learning today
Posted on August 18th, 2008 at 7:25 pm
I like how zucchini is showing up as a pasta alternative. I’ve seen noodles, and now wide broad lasagna. I think it’s a great idea because it makes dinner so much lighter. Pasta kinda weighs you down after awhile. Great idea Ben, you creative cooking guru
Posted on August 18th, 2008 at 8:44 pm
Hey, I have a bunch of zucchini coming out of my garden. This healthier version of Mexican lasagna looks like a good use for it!
Posted on August 18th, 2008 at 10:59 pm
This looks great, Ben! Love me some good zucchs!
Posted on August 19th, 2008 at 1:35 am
Oh nice – a great summer lasagne! And I also agree that the green sauce will go with so much!!
Posted on August 19th, 2008 at 5:00 am
This looks absolutely perfect, Ben! We have fresh poblanos in the market now – I will definitely be making this. YUM.
Posted on August 19th, 2008 at 6:42 am
I am closing my eyes and imagining this on my plate just like the Lost Boys in Hook (Peter Pan)
Posted on August 19th, 2008 at 8:41 am
Wow, this looks really good.
Unfortunately we don’t have a latin market in my town so I rarely see poblanos but maybe I can mix green peppers and jalapenos together.
I now have a persian market and asian so let’s hope for latin!
Posted on August 19th, 2008 at 9:13 am
Great! It’s definitely a concept I will play around with. Since we eat with our eyes first, I, personally, would have liked to see something red popping out of the layers….pimentos, cherry tomatoes?
Posted on August 19th, 2008 at 9:19 am
looks really good Ben, would not have thought of using zuccini!
Posted on August 19th, 2008 at 9:22 am
Ben this recipe looks delicious! I’ll definitely be trying it this weekend and let you know how it turns out!
Posted on August 19th, 2008 at 11:45 am
Wow, that picture of the poblanos is incredible! The recipe sounds great. I like that you used the zucchini as pasta, which gives the dish a lighter, fresher flavor.
Posted on August 19th, 2008 at 11:46 am
Say poblano and I’m there. The zucchini is such a good idea for this. YUM! The sauce sounds heavenly — and yep, things like this always taste even better the next day. Okay, trawling back through what I’ve missed…
Posted on August 19th, 2008 at 3:57 pm
That zucchini lasagna looks nice and fresh and tasty.
Posted on August 19th, 2008 at 6:13 pm
Very cool substitute for the pasta sheets. Much healthier, too.
There’s nothing like the smell of blistering poblanos!
Posted on August 19th, 2008 at 9:25 pm
This looks very different and in my opinion a lot healthier than normal lasagna. BTW I love your new header/banner. Clean and fresh!
Posted on August 20th, 2008 at 6:48 am
Ben do you think that the great Chefs just have visions of what they create? All of us see something here or something there, from cook books, blogs, t.v. food shows etc., etc. Then it’s how you use this knowledge to make something new. That’s what makes a good cook. Of course, copying a recipe we should always mention our source. This is a great recipe and so much healthier.
Posted on August 20th, 2008 at 7:51 am
Hi Ben. The picture of the roasted poblanos looks amazing. Don’t you just love the aroma roasting chiles gives off? I do. I’ve never had piloncillo gorditas. But it sure sounds tasty. Is the taste similar to sweet tamales? I’d love to try it. Thanks for visiting Ben.
Posted on August 20th, 2008 at 9:22 pm
I found your zucchini lasagna recipe very interesting. I like to cook with cast iron. There is something about the flavor a well seasoned cast iron skillet adds to the food.
Posted on August 20th, 2008 at 10:40 pm
I love how versatile the zucchini vegetable is. I have made cookies, cake, pizza, casserole, bread and now I can add zucchini lasagna to my list. The vegetable also freezes quite well. Thanks for sharing your recipe.
Posted on August 20th, 2008 at 10:44 pm
The zucchini lasagna looks like a nice change of pace. I’ll give it a try.
Posted on August 20th, 2008 at 10:47 pm
Ben, this looks incredible! I’ve been thinking about trying a lasagna with zucchini, and here you’ve gone and created one. I love the flavors you’ve added here!
Posted on August 21st, 2008 at 8:00 pm
Absolutely brilliant! This would be so good . I like how different your recipes are… especially with the use of zucchini. Can’t wait to try it.
Posted on August 26th, 2008 at 9:11 pm
Leave a reply