Simple zucchini recipes

This post may contain affiliate links. Zucchini lasagna is a fresh take on a classic comfort food dish. It’s loaded with veggies, but still has the rich flavors and simple zucchini recipes texture of a traditional lasagna.

Top it off with some grated parmesan cheese and basil leaves, and you’ll have the perfect weeknight meal for the whole family. Zucchini lasagna in a white casserole dish. When it comes to making weeknight meals a little easier, casseroles can’t be beat. You may have already tried my Whole 30 Chicken Broccoli Casserole or Healthy Breakfast Casserole. But you can never go wrong with a good ol’ lasagna right?

So with several zucchinis left in my fridge I thought, why not make a zucchini lasagna! Not only is this version gluten-free, low-carb, keto-friendly and packed with vegetables, but it’s still got that hearty, cheesy lasagna flavor. How To Cut Zucchini For Lasagna You can use a mandoline, peeler or vegetable sheet cutter. But because many people don’t own a vegetable sheet cutter, I’m showing you how to cut your zucchini using a mandolin or a peeler today. I prefer a mandolin because it allows me to control the thickness of my zucchini and I find it to be faster and easier than a peeler. A single slice of zucchini lasagna on a plate. That means when you cook it, it will naturally become watery.

Slice your zucchini into thinner slices: thinner slices mean less zucchini, thus less water. Salt your zucchini and let it sit for 15 minutes: salt draws the water out of the zucchini. Then, just blot it dry with a paper towel. Grill it to reduce the moisture: grill the zucchini for 1-2 minutes on each side. Personally, I don’t mind if my zucchini is a bit more watery. I just scoop it out with a spatula that has holes to allow any water to drain. But feel free to use the method that works best for you.

Lastly, note that this recipe also uses more zucchini than other zucchini lasagnas, as the slices are layered on top of each other. So it will come out a bit more watery than expected. I personally love biting into the chunks of zucchini, so my motto is the more the better! What Other Veggies Can You Use In Lasagna? The beauty of a lasagna is that you can pack it with any thin vegetables. Vegetables such as mushrooms, spinach, onions, or eggplant can be easily added as a layer.

Or you can slice pumpkin or sweet potato into alternating slices with the zucchini. Zucchini Lasagna Ingredients The ingredients for zucchini lasagna are pretty basic: zucchini, ground beef, pasta sauce, ricotta, parmesan, mozzarella, egg, basil and parsley. But there are a few small details to watch out for when it comes to the texture and consistency. Just make sure you have about 2 pounds of zucchini which is about 5 small zucchinis or 3 large zucchinis. Whole milk ricotta has a richer, creamier texture while part skim will save you some calories and fat.

Both work great, it’s up to you. In this recipe I mix the ricotta and parmesan together and grate the mozzarella on top. I love the variety of cheeses. Zucchini lasagna ingredients all laid out on a table. How To Make Zucchini Lasagna It’s easier than you think to make zucchini lasagna.