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Zucchini Lasagna

Zucchini Lasagna

Once zucchini gets going it doesn’t know how to stop. Here’s a way to use about seven of them and lower carbs at the same time. This recipe freezes well for a quick dinner on a rushed day.

Lasagna with Zucchini

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup finely chopped carrots
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
  • 1 cup cottage cheese
  • 1 egg, beaten
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
  3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
  4. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4  

Spinning with a Spiralizer

Spinning with a Spiralizer

Ever wonder what to do with those vegetables from the garden that seem to multiply when you’re not looking?

This summer I broke down and bought a spiralizer at Bed, Bath & Beyond. The first time I saw one I thought, what a stupid idea. Now that I have one I’m using it almost every day. I crank zucchini through it and it comes out looking like spaghetti (but without the carbs.) Potatoes become Suzie-Qs like we used to get at the local burger joint. Cucumbers become a yummy salad either hot or cold. Throw in some chicken and you’ve got the whole meal. More delicious recipes come in the box.

If you still have a lot of zucchini, run it through the spiralizer and put it in plastic bags in the freezer to use later.

Here’s a recipe I added chopped chicken to:

Lemon Butter Sauce

Ingredients:

1 lb. zucchini cut with the large spiral attachment
4 tablespoons butter
1/4 cup finely minced parsley
1 whole lemon
1 red pepper, seeded and thinly sliced (optional)
salt and Pepper, to taste

Directions:

Melt butter in a large skillet over medium-high heat. Add your favorite spiralized vegetable (I used zucchini), and red pepper and cook for a few minutes to your desired consistency. If you want to add cooked chicken, do so now.
Add the juice and zest of half a lemon. Salt and pepper to taste and mix thoroughly.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

Zucchini Pizza Casserole

Zucchini Pizza Casserole

Zucchini Pizza Casserole

Author: The Seasoned Mom
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins

Serves: 8

Ingredients

  • 4 cups “zoodles” (zucchini noodles) (I used about 3 small zucchinis)*
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 14 ounces pizza sauce
  • 15 slices turkey pepperoni

Instructions

  1. Preheat oven to 400 degrees F. Spray a 13×9-inch baking dish with cooking spray and set aside.
  2. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini.
  3. In the prepared dish, combine zucchini, eggs, Parmesan cheese, 1 cup of mozzarella cheese, and ½ cup of cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then press the mixture into the baking dish like a crust.
  4. Bake for 20 minutes.
  5. Top cooked zucchini with pizza sauce, pepperoni, and remaining cheese.
  6. Bake for another 15 minutes, or until heated through and cheese is melted.

NOTES

*If you don’t have a spiralizer, or if you want a shortcut, you can purchase zucchini noodles in the produce section at a lot of grocery stores. Alternatively, you can use about 4 cups of grated zucchini.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4

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