Zucchini Lasagna-Mexican Style

I’ve asked Carolyn Hancox the owner of Northridge Fitness centre to write a post for my blog. I am so happy she decided to write a recipe using zucchini. We also have a big garden and have so many zucchini. I even tried the recipe and I loved it. Enjoy and big thanks to Carolyn!


This year my vegetable garden has produced more zucchini than ever. if you have ever planted zucchini, you know the plants do really well on the West Coast and if you don’t pick them fast enough they “explode” overnight and become dinosaur size. Quick, I thought, I’d better start concocting some more zucchini recipes to use this summer. Here’s one I know you will enjoy! For meat lovers I have include lean beef but you could also use turkey or lean ground chicken. My personal favourite for easy digestion is the plant based tofu scrambled up.


  • 1 lb extra lean beef or tofu substitute (scrambled not cubed)
  • 3 cloves garlic, sliced
  • 1 onion, chopped
  • 1/2 tsp olive oil
  • Montreal steak spice and pepper (1/4 tsp. each)
  • 28 oz can crushed tomatoes
  • 1 can sliced mushrooms
  • 1 18 oz can tomato sauce
  • 1 18oz can kidney beans, drained
  • ½   oz can jalapeno peppers, sliced
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz Goat Feta, crumpled or part-skim ricotta
  • 8 oz part-skim mozzarella cheese or old style cheddar, shredded
  • 1/4 cup Parmesan cheese
  • 1 large egg


In a Dutch oven, brown meat and season with salt. When cooked drain in colander to remove any fat.  Sauté garlic and onions in same pan until onion is caramelized. minutes. Return the meat to the pan, add tomatoes, tomato sauce, drained mushrooms, drained chili beans, jalapeno, peppers , fresh basil, Montreal steak spice and pepper. Simmer on low for at least 30-40minutes, covered.

Meanwhile, slice zucchinis into 1/8″ thick slices (you can try a knife but a Mandolin makes it easier and safer)
Preheat 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, then top with 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 foil for an additional 15 minutes or until cheese is bubbly.

Thanks to Carolyn Hancox-Barr

Make sure you check the other recipes I have to offer you: