Yesterday I had a lot of zucchini in the fridge. I gave a couple to my townhouse mates. I gave a couple to my CSA. Then I still had zucchini left. I decided to use it up all at once. I'd never made zucchini lasagna before, but it sounded delicious. And it sounded like it would use up a lot of zucchini.
There were a lot of recipes out there, but I sort of followed the Food Network recipe. That isn't to say things went exactly. I used what I had and what I liked.
- Whatever zucchini I had (no measurements done)
- lots of olive oil
- 1/2 lb ground beef
- 1 whole sweet onion (1/4 seemed way too little to me)
- pint of home canned thick tomato sauce
- 1/2 t dried oregano
- 1/2 t dried thyme
- clove of garlic crushed
- lots of fresh basil
- 1 egg
- 1/2c lowfat cottage cheese ( I only had a half. If I'd had more it would have been a cup)
- 1 c shredded fresh mozzarella
- 1/2 c freshly grated Parmesan
- 1 t flour (I should have used twice as much, maybe three times)
Slice the zucchini the long way about a quarter inch thick. Fry up the zucchini in olive oil. Set aside. Fry up the meat and the onions and drain. Add tomato sauce, oregano, thyme, and garlic to the meat mixture. Simmer for 15 minutes. In a bowl mix up the egg, cottage cheese, 3/4c mozzarella, Parmesan, and flour. In a casserole dish put in a third of the meat mixture. Top with a third of the zucchini. Cover the zucchini with a layer of basil leaves. Add half of the cheese mixture. Do another layer of meat, zucchini, basil and cheese. End with a layer of meat and zucchini. Bake at 375 for 30 minutes. Add the last 1/4c of mozzarella to the top and cook for 10 minutes more.
I wish my husband would eat something like this because we would have had it for dinner. I knew I couldn't eat it all myself. As it was I invited my townhouse mates over for lunch. I still have leftovers for the next couple of days.