Pasta dishes are some of the most loved and popular dishes around the world. Unfortunately, most of them do not fall in the category of “healthy meals” and should be avoided or consumed rarely. To satisfy my cravings I started experimenting with new recipes for my favorite pasta dishes. Experimentation led me to the realization that what I usually like the most about pasta dishes are the sauces and the toppings, rather than pasta itself. Great news, what a relief!
If you have never heard of zucchini lasagna, you’re in for a delicious surprise. This recipe uses thinly sliced, lightly cooked zucchini instead of traditional lasagna pasta. The result is a low-carb, gluten-free and grain-free dish, loaded with vegetables. Try it, I guarantee you will not miss the pasta.
Chop the tomato, basel and onion
INGREDIENTS:
- 2.2 lbs (1 kg) Zucchini
- Cheese (mozzarella, Parmigianino, or both, the choice is yours)
- 1 lb Ground meat
- 1 Tomato
- 4 Tbsps Tomato Puree
- 3 Cloves garlic
- 1 Small yellow onion
- 1 tsp oregano
- 1 tsp basil
- Organic capers (optional)
- Salt and pepper (to taste)
DIRECTIONS:
Cut the zucchini into ⅛ inch thick strips or circles. In a large pot, bring water to boil and then add the zucchini. Let them cook for a minute or two and then remove them from the water. Drain well in a colander and pat off the excess water using paper towels.
Boil the zucchini lightly
To prepare the sauce start by browning the meat in a large pan. Season with salt and pepper, add chopped up onion and garlic. Cook for two minutes and add one diced tomato and 4 Tbsp tomato puree. Stir everything together and let it simmer for a few minutes. Add oregano and basil (fresh herbs preferred). Let it cook for 5 minutes on low heat. Taste and add more herbs if necessary. Do not add extra water – the sauce should be thick.
Lightly brown the meat
Lay enough zucchini out to cover the bottom of a large baking dish and cover with some of the sauce. Add some capers (optional) and continue layering – zucchini, sauce – until you use up all of the ingredients. Bake for 25 minutes and then top with your cheese of choice. Continue baking until the cheese is melted. Serve it with fresh basil on top.
Layer the zucchini and sauce as shown and then bake
This recipe makes approximately 6 servings. Enjoy!
