RECIPE: Zucchini lasanga

“z-u-c-c-h-i-n-i”

I can vividly remember taking a spelling test in first grade where one of the bonus words was zucchini. I took pride in the word because I knew how to spell it. I would go around to my friends and family to ask if they knew how to spell the word. Some of them tried, but failed. I would smile and correct them by spelling out the word, “z-u-c-c-h-i-n-i.”

I had a flashback moment at the groccery store when I saw a pack of the green vegetable on sale. I put it in my cart with a smile.

Pinterst in my go-to site for recipes. That’s when I came across a recipe for zucchini lasagna.

Ingredients: 

  • 1 lb ground turkey (our beef)
  • 1 table spoon of minced garlic
  • 1/2 red onion
  • 1 tsp olive oil
  • salt and pepper
  • 18 oz can crushed tomatoes with green chilies (you can use regular if you don’t like the heat of green chilies.)
  • 1 tbsp of italian seasoning
  • 1 medium zucchini sliced (I cut them right down the middle. You can also cut them the horizontally.)
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded
  • 1 large egg

Directions:

In a medium sauce pan, brown ground trukey and season with a little salt. When cooked drain in colander to remove any fat.

Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, italian seasonings, salt and pepper. Simmer on low for at least 30-40minutes, covered.

Slice zucchini into 1/8″ thick slices (horizontally or vertically).

Lightly salt  each side and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Place the zucchini on a grill sheet and broil for about five minutes until cooked. (Keep an eye on the zucchini, it may take more or less time.)  Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix 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 and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.