Zucchini lasagna #weekly jikoni challenge
Zucchini lasagna #weekly jikoni challenge

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, zucchini lasagna #weekly jikoni challenge. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish. Zucchini lasagna is a fresh take on a classic comfort food dish.

To begin with this recipe, we have to prepare a few ingredients. You can have zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
  1. Prepare 1 kg ground beef
  2. Get 1 1/2 teaspoons salt
  3. Make ready 1 tsp vegetable oil
  4. Prepare 1/2 large onion, chopped
  5. Take 3 cloves garlic, minced
  6. Get 1 (28 oz) can crushed tomatoes
  7. Prepare 2 tbsp chopped fresh basil
  8. Take to taste black pepper,
  9. Take 3 medium, zucchini sliced
  10. Prepare 1 1/2 cups Parmesan
  11. Get 1 large egg
  12. Prepare 4 cups shredded part-skim mozzarella cheese
  13. Take 1/4 cup eden cheese

This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Zucchini Lasagna may be the perfect late summer meal, but it also has a reputation for turning out watery and sad!

Steps to make Zucchini lasagna #weekly jikoni challenge:
  1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
  2. Add vegetable oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
  3. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt 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.
  4. Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
  5. Preheat oven to 375°.
  6. In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well.
  7. In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
  8. Let stand about 5 - 10 minutes before serving.

We're sharing a tasty, beefy zucchini lasagna recipe with you. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat?

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