Skip to content

Zucchini Lasagna with Meat


Ingredients

4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices

4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices

1 tablespoon salt, or more to taste

1 tablespoon salt, or more to taste

1 tablespoon olive oil, or more as needed

1 tablespoon olive oil, or more as needed

½ medium onion, diced

½ medium onion, diced

4 cloves garlic, minced

4 cloves garlic, minced

1 pound ground beef

1 pound ground beef

1 medium potato, diced

1 medium potato, diced

1 large red bell pepper, diced

1 large red bell pepper, diced

1 (26 ounce) jar marinara sauce

1 (26 ounce) jar marinara sauce

1 (8 ounce) package mozzarella cheese, grated

1 (8 ounce) package mozzarella cheese, grated

Directions

Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.

Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.

Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.

Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.

Preheat the oven to 375 degrees F (190 degrees C).

Preheat the oven to 375 degrees F (190 degrees C).

Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.

Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.

Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

Cook’s Note:

You can always substitute vegetables you have on hand, like broccoli. Serve with a thick slice of crusty bread.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *