Despite a drought and my garden being dry and thirsty most days, I've still had an overabundance of zucchini. We only have three plants and I still have zucchini coming out of my ears! What to do with it all?
DR found this recipe for me the other day, actually submitted to the paper by a family friend of his back in Indiana. Small world.
Zucchini Ribbon Lasagna.
I thought it was great! My kids didn't agree with me.
This is what my kids thought of it.
As long as you aren't feeding kids it is a great recipe!
1 can of tomatoes with juice (I also added a small can of tomato sauce)
2 T olive oil
1 small onion, diced
1/4 t red pepper flakes
12 oz. ground meat (I used sausage but use whatever floats your boat)
1 T dried oregano
2 T salt
2 medium zucchini, trimmed and sliced lengthwise
1 cup Ricotta cheese
1/4 t. olive oil
Pulse tomatoes in blender til finely chopped. Heat oil in skillet over med. heat. Cook onion and red pepper flakes, stir occasionally, til onion is tender. Add ground meat and cook til browned. Add tomatoes and sauce (if using) and bring to a boil. Simmer til thick, about 20 minutes. Stir in oregano and salt. Let cool.
Preheat oven to 375. Slice zucch's lengthwise. Place 5-6 zucchini slices in bottom of 8 inch square pan. Top with sauce, dot with 1/4 c. ricotta cheese. Repeat twice with zucchini, sauce and ricotta until you run out of ingredients. Bake uncovered til lasagna bubbles and top browns. Bake at 375 for 50-60 minutes. Let stand for 10 minutes before serving.
As long as you aren't a veggie hater or Calvinesque little kid you will enjoy this lasagna!