Zucchini Lasagna
Ingredients
- 1 tbsp olive oil
- 2 zucchini about 2 lbs., slicked into 1/2 inch rounds
- 1 onion small, finely diced
- 2 garlic cloves minced
- 1 lb lean ground beef
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 can diced tomatoes 28 oz can, drained
- 2 cups mozzarella cheese shredded
Instructions
- Prepare Zucchini: Slice zucchini into 1/2-inch rounds and place them in a colander. Sprinkle with salt and toss to coat. Let sit for 15 minutes to draw out moisture.
- Rinse and Dry: Rinse zucchini slices thoroughly under cold water, then pat dry with paper towels.
- Cook the Beef Mixture: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2 minutes until softened. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add Ground Beef: Add the ground beef to the skillet and crumble it using a spoon. Continue cooking for about 5 minutes, until it’s browned and fully cooked through.
- Season and Simmer: Stir in the drained diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat.
- Assemble the Casserole: Preheat oven to 350°F. Layer half of the beef mixture into an 8×8-inch baking dish, top with half the zucchini slices, and sprinkle with half the mozzarella cheese. Repeat layers.
- Bake: Place in the oven and bake for 20-25 minutes, or until cheese is melted and starting to brown.
- Rest Before Serving: Let casserole sit for 10 minutes before slicing to help it set.
Notes
Salt zucchini beforehand to avoid a watery casserole. You can prep ingredients ahead, but assemble just before baking for best texture. Avoid freezing due to high moisture content.