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Zucchini Lasagna

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois
  • Total Time
    Prep: 20 min. Bake: 40 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1 large egg, lightly beaten
  • 1 cup 2% cottage cheese
  • 4 medium zucchini (about 1-3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 1 cup shredded part-skim mozzarella cheese
  • Additional shredded mozzarella cheese, optional

Directions

  • Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.
  • Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
  • Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.
Nutrition Facts
1 serving: 273 calories, 13g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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