What is on the menu today? Zucchini Lasagna
Later in the gardening season, I end up with some really large yellow squash and zucchinis.
They are too big to enjoy in a tender sautee dish, but I do not want them to go to waste.
My mother was down from Wisconsin visiting and she helped us make some zucchini lasagna. It was really tasty and also a low carb dish. Two really great things in one meal.
1 large zucchini or several small zucchini (or yellow squash)
1 pound shredded cheese
2 cups cottage cheese or ricotta cheese
2 pounds ground meat
1 quart of spaghetti sauce
1 onion
1 bell pepper
Season to taste (onion powder, salt, pepper)
Peel and slice your zucchini or yellow squash lengthways.
Layer the slices in a 9×13 pan.
Brown your hamburger with some onion and bell peppers.
Pour a jar of spaghetti sauce into the meat and stir together. Season to taste. I use salt, pepper, and onion powder.
Pour the meat mixture over the zucchini slices.
Add cottage cheese over the meat sauce.
Layer some grated cheese on top of the cottage cheese.
Add another layer of zucchini.
Add the other half of the meat mixture.
Top with cheese. We used our homemade stringy mozzarella cheese
Stretch the cheese over the top. Or just top with your favorite grated cheese.
Bake at 350˚F for 45-60 minutes or until the cheese is bubbly and golden brown. Enjoy!
