I was intrigued, but time went by and I forgot about it. Until my husband's cousin brought us some zucchini and yellow squash and then i knew i would make this.
Here's my version - I made some changes to the original recipe, but you should click over to skinnytaste and read her directions because she has some very helpful hints.
Zucchini Lasagna
Ingredients
1 lb ground beef
16 oz cottage cheese
1 bottle spaghetti sauce
1 egg
3 medium zucchini (i used 2 and included 1 yellow squash)
16 oz Mozzarella cheese, grated
1/2 onion, diced
2 cloves garlic, finely chopped
1 Tbsp olive oil
salt and pepper
Directions
Ingredients
1 lb ground beef
16 oz cottage cheese
1 bottle spaghetti sauce
1 egg
3 medium zucchini (i used 2 and included 1 yellow squash)
16 oz Mozzarella cheese, grated
1/2 onion, diced
2 cloves garlic, finely chopped
1 Tbsp olive oil
salt and pepper
Directions
- Start by cleaning the zucchini. Then slice into 1/8-inch thick slices. Lay these on a flat surface and lightly coat with salt to draw out moisture. Heat grill (I used my indoor grill for ease) and grill each zucchini slice for about 4 minutes. Remove from grill and place on a paper towel to draw out more moisture.
- Preheat oven to 375 degrees.
- In a frying pan, add olive oil and grill onions and garlic. Cook until onions are tender and turning translucent. Add ground beef and cook until no longer pink.
- Drain the excess fat from the meat mixture.
- In a separate medium bowl, beat egg. Add cottage cheese and spaghetti sauce. Combine well.
- In a 9x13 baking dish, spread out a small amount of the sauce mixture (just enough to lightly cover the bottom of the pan). On top of sauce mixture, lay out a layer of zucchini. Then spread out a layer of 1/2 of the meat mixture.
- Add another layer of sauce (about half of the remaining), followed by a zucchini layer and finally another meat layer. Cover with a layer of zucchini.
- Top with the Mozzarella cheese.
- Cover with foil and bake in the oven for 45 minutes. Remove foil and bake for another 10-15 minutes. Let it stand for 5-10 minutes before serving.
Make a tossed salad and some garlic bread and you've got yourself a meal!
The hubby loved this and so did I. The kids had a hard time getting past the fact that there weren't any noodles. Next time, I would only use the zucchini and leave the yellow squash for something else.
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