Special Diet - Created Date : 2.9.2019

Gluten-Free Zucchini Lasagna with Pesto and Goat Cheese

Gluten-Free Zucchini Lasagna with Pesto and Goat Cheese

Gluten-Free Zucchini Lasagna with Pesto and Goat Cheese

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #ShareWineandBites #CollectiveBias This gluten-free Zucchini Lasagna is a delicious, fresh vegetarian dish perfect for an appetizer or a light meal. It’s layered with nutty homemade pesto, creamy goat cheese, earthy mushrooms, and kale.

I love to entertain, and summer is one of my favorite seasons to do so. The fresh, seasonal produce. The al fresco dining. The sunsets and nighttime fire pits.

As summer is coming to an end, I wanted to wrap it up with one last gathering, some good friends, laughter, delicious food, and, of course, some wine.

For me, summer is also the easiest season to entertain. The food can be simple, and often, simple is best. You could put out a towering fresh salad, some grilled peaches, a fresh crudité platter, some simple grilled proteins, and call it a day. And that’s not only easy, but also entirely impressive. Summer produce really shines for itself.

I sought inspiration for this gluten-free zucchini lasagna from my organic garden. Currently, my massive basil plants desperately need to be harvested. I’ve been turning my blue basil into infused syrup for cocktails and making pesto with my sweet basil like mad.

I really wanted to serve a light vegetarian appetizer that was delicious and impactful but didn’t take up a massive amount of time. Cue this homemade pesto and goat cheese layered gluten-free zucchini lasagna.

I love the idea of using fresh zucchini in place of noodles, and ‘zoodles’ can can also work well in a lasagna. I slice zucchini thin (but not too thin) and layer it with vibrant, nutty pesto, creamy goat cheese, herbs, kale, garlic, shallot, and mushrooms. It gets cheesy and bubbly in the oven and makes for the perfect al fresco dinner paired with a simple garden salad.

Of course, now we just need the wine, right?

I’m honestly so excited to tell you guys about one of my favorite wines, and one that is almost always served at anything that I host. I’m going to nerd out right now, ready?

I have been a huge fan of The Dreaming Tree wines for years. Whenever I bring it to a party, I always get asked where to find it and told how delicious it is. It really, really is.

I have to be honest, I first bought it because Dave Matthews is the co-owner. I am a huge fan of his, and have seen him in concert around 75 times (my first one ever being 17 years ago). I could write a much longer post about that, but I’ll stick to talking about this amazing wine. Along with winemaker Sean McKenzie, The Dreaming Tree makes incredible, unique Californian wines that are down-to-earth, affordable, and pair very easily with food (but are just as good drinking as is).

The brand emphasizes passion, music, and connection, and I find them best enjoyed in social situations. I like to start the evening by pairing their Sauvignon Blanc with my gluten-free zucchini lasagna and moving onto the Crush red blend (my favorite) for easy sipping around the fire pit.

Unsurprisingly, the brand also focuses a great deal on environmental sustainability, as Mr. Matthews has always done himself throughout his entire life and career. I truly think that The Dreaming Tree wines are comparable to wines I have had at more than 3 times their price point, but I also love what the brand stands for. They have donated over 1 million dollars to support environmental and forestry programs to date. And, of course, the wine itself is sustainable. Lightweight bottles (quarter-pound lighter than normal) manufactured with clean-burning natural gas, recycled corks and paper labels, and no-bleach black ink printing with reduced toxins and heavy metals.

Dave Matthews states (in the video linked above): “The music that I like the most usually has life, and death, and love. But it’s also connected to the environment. Music can connect us in a way that nature can also connect us.”

I love that. And I love these wines.

Especially paired with this gluten-free zucchini lasagna.

I will always respect Dave Matthews’ commitment of community, compassion for mankind, talent, and sense of wonder. But, I would drink this wine if he made it or not, because it is good, ya’ll.

You can find The Dreaming Tree wines locally by using this store locator to help you! I buy mine right at my local grocery store, but have also seen them at drug and mass stores. Have you ever tried their wines? What is your go-to appetizer to pair with wine? Let me know in the comments below.


Preheat the oven to 375 degrees F. Slice the zucchini into long 1/4¨ thick strips and spread out in a single layer on paper towels. Salt both sides and let sit for 30 minutes. This will draw out the moisture so that the zucchini does not become watery when cooked. After 30 minutes, blot the zucchini thoroughly with paper towels. You can also drain the zucchini in a colander.

While the zucchini is draining, cook the kale mixture. Heat 1 tablespoon of olive oil and add the shallots and mushrooms. Cook until almost tender and starting to brown, and add the garlic and kale. Season to taste with sea salt and pepper and cook until the mixture is tender.

In the meantime, make the pesto. Place all ingredients except the olive oil in a food processor and pulse until finely incorporated. With the processor running, slowly add in the olive oil until emulsified. Season to taste with sea salt and pepper.

In a bowl, mix the goat cheese with the egg, whole milk, chopped basil, oregano, thyme, and 1/3 cup of Parmesan. Season with sea salt and pepper and mix until creamy and combined.

Layer the lasagna. In a 9×13 casserole dish, spread some pesto on the bottom of the pan, followed by a layer of the drained, sliced zucchini. Spread the goat cheese on top and evenly sprinkle with the kale and mushroom mixture. Top with more pesto. Repeat this again: zucchini, cheese, kale, and pesto. Top the lasagna with the last layer of zucchini and sprinkle with the mozzarella and 1/4 cup of grated Parmesan.

Bake the lasagna until the cheese is melted, the edges are golden brown, and the zucchini is tender (check by inserting a sharp knife), about 35-40 minutes.

Remove from the oven and let the lasagna cool 15 minutes before slicing into squares. Enjoy!


Salting and draining the zucchini is a very crucial step, so please don’t skip it! If you do, your lasagna will be too watery. You could also very lightly grill the zucchini before adding it to the lasagna and cook it a little less in the oven.

Hi Emily, it gets mixed with the goat cheese. See Step 4: In a bowl, mix the goat cheese with the egg, whole milk, chopped basil, oregano, thyme, and 1/3 cup of Parmesan. Season with sea salt and pepper and mix until creamy and combined.

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Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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