Six Tastes Kitchen

RECIPE

* Here is a feel-good dish we can all enjoy during this early spring-like weather happening in the middle of February; tell me about the changing weather patterns. 

In the past years, I remember I would still be hibernating indoors watching the snow pile up in the front and backyard during this time of the year. Now, I can barely see any snow on the ground and this week has been in the mid-40s in temperature. 

So, I thought I would make a comfort food that is heavy on protein as well as on the veggies and less on the carbs. I was hungry for lasagna, but I have been trying to cut down on my carb intake lately. 

Zucchini Lasagna was just perfect for my plan. I used ground beef for the filling, mixed in with ricotta and mozzarella cheese. Sliced zucchini for the pasta, dredged in cornstarch and then pan-fried. The result was a very rich dish oozing with tomato-savory meat sauce and melted cheese.

ZUCCHINI LASAGNA
Total Yield: 10 – 12 Servings
1 cup / Serving
Download Recipe Below

Ingredients:
Zucchini – 2 medium pcs., sliced
Cornstarch – ¾ cup
Salt & Pepper – to season
Egg wash – 1 egg beaten + 2 Tbsp Water
Ground beef – 1 lb
Tomato sauce or Spaghetti sauce – 24 oz bottle or can
Onion – medium, chopped
Garlic – 3 cloves, chopped
Bell peppers – 1-2, chopped – OPTIONAL
Thyme, Paprika, Oregano – dried, for seasoning
Ricotta cheese – as needed
Mozzarella cheese – shredded, as needed

Preparations & Cooking:
1. Brown the beef in a skillet. Remove excess grease, if needed.
2. Add the onions, garlic and bell pepper. Season with other herbs such as thyme, paprika, and oregano if desired. 
3. Add the tomato or spaghetti sauce to the meat and mix everything. Taste the meat mixture and adjust the taste if needed. Set aside.
4. Assemble the egg wash and cornstarch in two bowls. Season each bowl with salt and pepper or other seasonings, if desired. 
5. Heat the oil in a frying pan, just at medium heat. 
6. Once the oil is warm, soak the sliced zucchini in the egg wash first and then in the cornstarch. Shake off excess starch. Transfer to the frying pan. Fry each slice according to how brown you like it. Remember it will still be baked with the meat sauce. 
7. Set aside all the fried/browned zucchini slices. 
8. Layer some zucchini on the bottom of the baking pan. Top with a layer of ricotta cheese, then the meat sauce, then the mozzarella cheese. 
9. Repeat the layers until all the ingredients are used.
10. Bake in a preheated oven at 350 F with foil cover for 20–25 minutes. Add a layer of mozzarella cheese, if desired, before cutting and serving.