MARCH Q-PON: Freeze Dried Zucchini

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One of our favorite Thrive products (well Julie’s at least – Jodi doesn’t really like vegetables) is the freeze-dried zucchini. Having fresh zucchini year-round already washed and cut is amazing. You can throw it in sauces, casserolles, soups, omelets, stir fries and so much more. It’s seriously awesome.

Each month ONE item is on sale at a significant discount for customers on the Q. It’s called the Q-Pon item. This month the zucchini is the featured product. This would be a good item to stock up on this month.

Here’s a recipe from Chef Todd that uses a ton of freeze-dried vegetables including zucchini 🙂 Enjoy!

Vegetarian Lasagna

by Chef Todd Leonard, CEC
Prep time: 55 min.
Serves 12


16 oz. lasagna sheets (1 box)
1 tbsp. garlic, minced
1 tbsp. extra virgin olive oil
3 tbsp. butter
5 tbsp. THRIVE™ White Flour
¾ c. THRIVE™ Chopped Onions (FD)
¼ c. THRIVE™ Tomato Powder
1 tbsp. THRIVE™ Italian Seasoning Blend
2 c. whipping cream
5 c. THRIVE™ Instant Milk, prepared
1 tsp. THRIVE™ Iodized Salt
½ tsp. pepper
1 tsp. THRIVE™ Chef's Choice Seasoning
1 c. THRIVE™ Broccoli (FD)
½ c. THRIVE™ Green Beans (FD)
¾ c. THRIVE™ Cauliflower (FD)
1 c. THRIVE™ Red Bell Peppers (FD)
1 c. THRIVE™ Mushroom Pieces (FD)
1 c. THRIVE™ Zucchini (FD)
½ c. THRIVE™ Carrots
½ c. THRIVE™ Celery (FD)
c. THRIVE™ Tomato Dices (FD)
1 c. THRIVE™ Chopped Spinach (FD)
c. parmesan cheese
3 c. THRIVE™ Shredded Mozzarella Cheese (FD), reconstituted
3 tbsp. THRIVE™ Basil (FD)
2 c. THRIVE™ Tomato Sauce


Cook and cool lasagna noodles and set aside. In a 4-quart sauce pot, sweat garlic, olive oil, and butter together. Add flour to make a roux and stir to incorporate. Turn heat to low and add onions, tomato powder, and Italian blend; stir to incorporate.

Add cream and then milk; whisk to incorporate. Bring to a simmer on medium heat. Add tomato sauce, salt, pepper, and Chef’s Choice and stir. Simmer for 2–3 minutes.

Meanwhile, place all vegetables except tomatoes and spinach in a bowl and cover with water. Drain through strainer, completely pressing excess water out. Add veggie mixture to sauce once simmering, and cook another 2 minutes. Turn off heat and fold in spinach, tomatoes, parmesan cheese, and 1 cup of mozzarella.

Grease a 9×13 pan and layer the bottom with noodles; spread 1/3 of the filling on top, and repeat with 2 more layers. Top with remaining pasta noodles, cover with remaining mozzarella, and sprinkle basil on top. Bake at 350°F for 20–25 minutes uncovered, or until slightly bubbly and cheese has melted. Prepare tomato sauce and serve over lasagna.

- Jodi and Julie

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