Monday, June 30, 2014

Zucchini Lasagna

You know what dish would be great for a dinner party?... Yup, you guessed it... Zucchini Lasagna!
This dish is one of our most favorite family dishes. Also, not to mention, pretty healthy. 
I am gluten sensitive, so this meal is perfect for me. We have been harvesting lots of zucchini from out garden so we were excited to put them to use.
This meal is:
 gluten free
organic ingredients 
fresh from my garden

Shopping List:
Coconut oil for the bottom of the casserole pan
1.5lbs of ground beef browned
Sea salt and fresh ground pepper
dried basil
4lbs zucchini
1 medium sized onion
8oz of mozzarella cheese shredded
Spaghetti sauce (my homemade spaghetti sauce recipe or you can buy the organic Bertolli jar)
shredded parmesan cheese for topping
(Note: all ingredients i use are fresh from my garden or organic ingredients from the store.)

Preheat oven to 375 degrees ferenheight  

Prep a 9X13" casserole pan by rubbing coconut oil on the inside of the pan.

Brown the ground beef in a skillet. Season with salt pepper and some basil to taste.
Chop zucchini and onion (I used a chopper to do this fast).
In a large bowl mix in; browned beef, zucchini, onion, mozzarella cheese, and spaghetti sauce.
Throw it all in the casserole dish (don't worry about layering it tastes the same and is much easier).
Sprinkle parmesan cheese on top.
Cover with foil and bake for 50 minutes. 
Let cool for 10-15 minutes.

Like most Italian dishes, the leftovers are amazing! I ate it for breakfast the next day and added a fried egg on top. Let me tell you... It was soooo very yummy! MMMMM!!!

Even my kids were excited over having zucchini lasagna AGAIN!!!

I hope you enjoy it as much as we did.
Up next... I will try a zucchini bread and zucchini muffin recipe. Have you ever baked with zucchini? Please share you recipe!!!

signature photo Untitled-7_zps10ea4df7.jpg

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