Wednesday, July 6, 2011

Zucchini Lasagna

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.

Zucchini Lasagna

  • 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.


  1. I've wanted to try something like this since I saw a version on TV. I know MY husband would try it:) Regular lasagna freezes well - I wonder if this does too.

  2. You wouldn't have any trouble persuading me to eat that! It looks and sounds awesome. I'd want some garlic bread with it though...

  3. It sounds delicious. I bet it will be good as leftovers too because the flavors will have mingled a bit. I really want to try this when I have some zukes.

  4. The dish looks delicious, I would love to make a veggie lasagne unfortunately it won't taste good without cheese, (I'm lactos intolerant).

  5. Great idea, I'll have to refer to this when we start getting clobbered with zucchinis.

  6. That sounds delicious! Our zucchini is so late coming on this year I may NOT be in jeopardy of being overwhelmed with it this year! LOL!

  7. That looks awesome. Wish I was having a zucchini problem. I intended to shred and freeze it in loaf sizes to bake all winter (tiny, tiny zukes cost $2 each here), but I got such a late start I doubt I'll have any. Have you ever made zucchine "spaghetti" noodles. Totally the best spaghetti we have ever eaten.

  8. Karen, it makes a really good low carb meal. Plus it is yummy. My townhouse mates make an eggplant version, but the eggplants are breaded, so not low carb.

    Mark, I didn't have any trouble persuading my townhouse mates either. It was really quite good. But I'm putting in more cottage cheese next time.

    GrafixMuse, I had it for lunch yesterday too, and I'll have it again for lunch today. Yummy.

    Mac, I'm lactose intolerant too. I use Lactaid brand cottage cheese. And I take a pill before I eat it because of the mozzeralla. It is a lot easier to eat than regular lasagna with ricotta cheese.

    GoneferalinID, I thought I would be clobbered constantly, but now I only have two setting. I guess they are taking a breather from the last waves of females.

    Vanessa, thanks

    Laura, I wasn't overwhelmed last year as the borers were too early that year. This year the borers should be out close to now. It won't be long until I see eggs and then holes in my zucchini.

    Gayle, I do that too. I shred and divide it up for zucchini bread and soups. And no I've never heard of zucchini noodles. I have had spaghetti squash which is probably similar. If I get too much I'll have to try it.