Zucchini Lasagna

Yes, another zucchini recipe! Luckily this one is a main dish. I heard someone mention doing this once, so I thought I’d give it a shot. I didn’t use a recipe, but just threw it together, so the measurements are kind of a guess.

  • 1 1/2 lbs low-fat ground turkey or beef
  • 32 oz sugar-free pasta sauce
  • lg container low-fat ricotta cheese
  • 1 very large zucchini (medium ones), sliced lengthwise, 1/4 in. thick
  • 2 c shredded mozzarella cheese
  • 2 eggs
  • 1 tsp each basil, oregano, and parsley
  • salt and pepper
  1. Brown meat; add garlic, salt and pepper to taste. Add sauce.
  2. Mix 1 c mozzarella cheese, ricotta, eggs, basil, oregano and parsley.
  3. Pour enough sauce in a baking dish just to cover bottom. Layer zucchini, cheese, then sauce. Repeat until all used.
  4. Top with remaining mozz. cheese.
  5. Bake at 375 F until bubbling and zucchini is soft.

It’s surprisingly good. The only thing I would do differently is broil the zucchini slightly before cooking. Some of the pieces of my zucchini were still a bit more crisp than I would have preferred. I made a HUGE pan becuase I had a ginormous zucchini from the garden, so you may want to buy more zucchini than you think you’d use, just in case. I even had a couple slices leftover; I cubed them and threw them on top.

Comments are closed.