Zucchini is one of the most versatile vegetables around, and if you’re like most gardeners, you probably have an abundance of it. If you’re looking for a new way to use it, this zucchini lasagna recipe is a must-try. This recipe is inspired by Mexican flavors, and it’s a great way to get your family to eat their veggies.
This recipe is easy to prepare and has a delicious combination of flavors. It’s also a healthier alternative to traditional lasagna, as it uses zucchini instead of pasta. Plus, it’s loaded with protein and fiber, making it a filling and nutritious meal.
To start, gather your ingredients. You will need one pound of extra-lean beef or scrambled tofu, three cloves of garlic (sliced), one chopped onion, half a teaspoon of olive oil, Montreal steak spice, pepper, a 28-ounce can of crushed tomatoes, one can of sliced mushrooms, an 18-ounce can of tomato sauce, an 18-ounce can of kidney beans (drained), a half-ounce can of sliced jalapeno peppers, two tablespoons of chopped fresh basil, three medium zucchinis (sliced 1/8″ thick), 15 ounces of goat feta or part-skim ricotta, eight ounces of part-skim mozzarella cheese or old-style cheddar (shredded), a quarter cup of Parmesan cheese, and one large egg.
First, brown the meat in a Dutch oven and season it with salt. When the meat is cooked, drain it in a colander to remove any fat. Next, sauté the garlic and onions in the same pan until the onion is caramelized. Return the meat to the pan, and add the crushed tomatoes, tomato sauce, drained mushrooms, drained chili beans, jalapeno peppers, fresh basil, Montreal steak spice, and pepper. Simmer on low for at least 30-40 minutes, covered.
While the sauce is simmering, slice the zucchinis into 1/8″ thick slices. You can use a knife, but a mandolin makes it easier and safer. Preheat your oven to 350°.
In a medium bowl, mix either goat feta or ricotta cheese, Parmesan cheese, and egg. Stir well.
In a 9×12 casserole, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, followed by the mozzarella cheese, and repeat the process until all your ingredients are used up. Top with sauce, mozzarella, Parmesan cheese, and cover with foil.
Cook for 45 minutes, then remove the foil for an additional 15 minutes or until the cheese is bubbly.
This recipe is not only delicious, but it’s also very nutritious. Zucchini is low in calories and high in fiber, which makes it a great addition to any healthy diet. Additionally, this recipe is loaded with protein, thanks to the extra-lean beef or scrambled tofu, and the kidney beans. Protein is essential for building and repairing tissues, and it also helps you feel full for longer periods.
In terms of the nutritional profile, this recipe contains 381 calories per serving, with 20 grams of fat, 20 grams of carbs, and 34 grams of protein. If you’re looking to reduce the calorie and fat content, you can use a lower-fat cheese or replace the beef with turkey or lean ground chicken.
In conclusion, this zucchini lasagna recipe is a delicious and nutritious way to use up your garden’s bounty. The combination of Mexican flavors and healthy ingredients make it a hit with both kids and adults alike. Try it out today and let me know what you think.
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