Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, zucchini lasagna #weekly jikoni challenge. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.
Zucchini lasagna #weekly jikoni challenge is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Zucchini lasagna #weekly jikoni challenge is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini lasagna #weekly jikoni challenge using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini lasagna #weekly jikoni challenge:
- Take 1 kg ground beef
- Make ready 1 1/2 teaspoons salt
- Make ready 1 tsp vegetable oil
- Get 1/2 large onion, chopped
- Prepare 3 cloves garlic, minced
- Prepare 1 (28 oz) can crushed tomatoes
- Take 2 tbsp chopped fresh basil
- Make ready to taste black pepper,
- Get 3 medium, zucchini sliced
- Take 1 1/2 cups Parmesan
- Prepare 1 large egg
- Prepare 4 cups shredded part-skim mozzarella cheese
- Prepare 1/4 cup eden cheese
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. This zucchini lasagna recipe uses zucchini two ways! Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta.
Instructions to make Zucchini lasagna #weekly jikoni challenge:
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- 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.
- 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.
- 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.
- Preheat oven to 375°.
- In a medium bowl mix eden cheese, parmesan cheese and egg. Stir well.
- 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.
- Let stand about 5 - 10 minutes before serving.
Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them.
So that is going to wrap this up with this exceptional food zucchini lasagna #weekly jikoni challenge recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
