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Published on
August 3, 2012
August 3, 2012
Southbury
News & Events
News & Events
- Editor's Note
- Olympics: Staying Connected
- Edible Cooke Dough
- Zucchini Lasagne
- Make Your Own Olympic T-Shirt
- Be Part of the Macaroni Kid Team
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- Free Summer Movies 2012
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- July 4th Kids Craft Patriotic Rocket
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- Favorite Birthday Party Locations
- Blue Star Museums Nearby: Free to Active Duty
- Pick Your Own Blueberries and other Fruit
- Free Outdoor Summer Concerts 2012
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- Fruit Flower Snack
- Science Fun Summer Craft: Marshmallow Shooter
- Dial up the Sun
- Kids' Summer Reading Programs for 2012
- Your Users Guide to Macaroni Kid
- Kid Summer Craft & Water Play: Summer Sponge Bomb
- Kids Bowl Free All Summer
- Homemade Finger Paints
- Kid Summer Craft: Make Your own Moon Dough
- Kid's Healthy Summer Recipe: Stoplight Frozen Pops
- Make Your Own Bubbles
- Homemade Sidewalk Chalk
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Zucchini Lasagne
Macaroni Menu
By: Anna Hall, Hickory NC Publisher Mom
Anna Hall
With most gardens overflowing with zucchini this time of the year, now is the perfect time to make this light but filling dish.
Makes 6-8 servings.
Ingredients:
- 3 medium zucchini
- salt
- 32 oz jar of your favorite pasta sauce
- 1 lb ground beef, turkey or chicken
- 1 tablespoon cooking oil
- 1 egg
- 1 (15-oz) container ricotta cheese
- 2 tablespoons chopped fresh parsley (optional)
- 8 oz shredded mozzarella cheese
- 8 oz shredded parmesan cheese
- optional: 8 oz sliced mushrooms, 1 cup fresh spinach or frozen chopped spinach, thawed
Directions:
- Slice zucchini lengthwise into 1/8” thick slices.
- Sprinkle zucchini slices lightly with salt and set aside to drain in a colander. The moisture from the vegetable will bead up on top after 10-20 minutes, at which time you can wipe with paper towels to dry.
- On a grill or in the broiler, grill zucchini slices about 2 minutes per side.
- Cook ground meat in large lightly greased skillet until no longer pink. I like to use ground turkey or chicken for this recipe instead of beef.
- Sautee sliced mushrooms if using.
- Combine mozzarella and parmesan cheeses.
- Beat egg lightly in a medium bowl. Mix in ricotta, parsley (if using) and ¼ cup mozzarella/parmesan cheese mix. Stir well.
- Preheat oven to 350 degrees.
- Put some pasta sauce to cover bottom of a 9x12 casserole dish.
- Begin assembling the lasagna by layering the grilled zucchini slices on the bottom of the pan. Top with half the ricotta mixture, then half the meat and half the mushrooms/spinach (if using). Spread some pasta sauce to cover, then sprinkle a thin layer of mozzarella/parmesan cheese mixture.
- Repeat layer as in step 10.
- Last layer should be zucchini slices covered with pasta sauce and mozzarella/parmesan cheese.
- Cover with foil and bake in preheated oven for 45 minutes.
- Uncover and cook an additional 15 minutes.
- Let stand 5-10 minutes before serving. Enjoy!
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