- - https://www.summerinajar.com -

Grilled Zucchini Lasagna

Posted By Lynn Craig On In Jubilee CSA Summer Session Weekly Recipes,Main Dishes--featuring veggies,Recipes | No Comments

 

 

 

Cascading Kitchen Notes

Grilled Zucchini Lasagna

Replacing the traditional noodles with grilled zucchini not only makes this dish gluten free, but also gives it a beautiful, smokey depth of flavor.  It also uses up some zucchini. ;-)

Be sure to read through the whole recipe through before starting.

Ingredients

  • 2-3 medium zucchini
  • 1 lb ground beef
  • 1 small onion
  • 1 28 oz can of tomatoes
  • 1 12 oz can tomato paste
  • 1 T coconut sugar
  • 1-1/2 tsp. salt
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. garlic salt
  • 2 eggs
  • 15 oz ricotta cheese (or full fat cottage cheese)
  • 16 oz mozzarella cheese, shredded

Method

Part One
  1. Prepare zucchini noodles:  Using a mandolin, thickly slice the zucchini lengthwise.  The slices should be a generous 1/4" thick.  Lay the slices on a tray, generously salt them and let them sweat for about an hour.  Start on step 2, "preparing the filling".
  2. Preheat the grill to high.
  3. Rinse slices thoroughly (this is important, do not skip) then lay to dry on a dishtowel.  Press another dishtowel onto the slices to extract as much moisture as possible.
  4. Brush each slice with olive oil, front and back.  Gently season with salt and pepper.
  5. Place the slices on the grill and immediately turn the grill to medium.  Grill for about 2 minutes each side, but watch closely.  You want them to cook, but not to blacken.  Turn over and cook the other side.
  6. Preheat oven to 375°.
Part Two
  1. While the zucchini is sweating, cook the ground beef and onion in a dutch oven until browned.  Add the tomatoes with their liquid, tomato paste, sugar , salt, oregano, thyme and garlic salt.  Heat to boiling, reduce heat to low, cover and simmer 30 minutes.
  2. Combine the eggs with the ricotta cheese in a bowl.  Stir till well blended.
  3. In a 9 x 13 baking dish, layer 1/2 the zucchini slices (overlapping the slices and completely covering the bottom of the dish), 1/2 of the egg/ricotta mixture, 1/2 of the mozzarella cheese, and 1/2 of the meat sauce.  Repeat the layers.
  4. Bake for 45 minutes.  Let stand for 10 minutes before serving.

Zucchini by Lynn Craig

Back to The Cascading Kitchen