I make this zucchini five times a week! All the neighbors are asking for the recipe!

Layers of tender zucchini, rich tomato sauce, and a melty gouda-mozzarella mix in every single layer — like lasagna, but lighter and without a single sheet of pasta. More of that cheese blend on top turns perfectly golden, and the smoky sauce ties it all together. Simple ingredients, big comfort. 🍽️ Ingredients: Zucchini – 2 pcs (500 g / 1.1 lb) Leek – 1 pc (100 g / 3.5 oz) Garlic – 3 cloves Chili pepper – 1 pc Crushed tomatoes – 200 g (7 oz) Vegetable broth – 200 ml (0.8 cup) Gouda – 100 g (3.5 oz) Mozzarella – 100 g (3.5 oz) Breadcrumbs – 50 g (1.8 oz) Butter – 20 g (0.7 oz) Smoked paprika – 1 tsp (3 g) Thyme – 1 tsp (1 g) Parsley – 10 g (0.35 oz) Salt – to taste Black pepper – to taste Vegetable oil – 1 tbsp (15 ml / 0.5 fl oz) 👀 Watch till the end — the moment the cheese pulls apart is worth it! 👍 If layered zucchini beats regular lasagna in your book, smash that like button! 💬 Pasta lasagna or zucchini lasagna — which side are you on? Comments are open! 🔔 Subscribe to The Good Fork for more honest, homestyle dinners — a new recipe lands every week.