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Zucchini Lasagna Recipe

Zucchini Lasagna Recipe

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way to use our abundant crop.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing YIELD:6-8 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium zucchini (1-1/4 pounds)
  • 1 cup (8 ounces) cream-style cottage cheese
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

  • 1. In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
  • 2. Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
  • 3. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Nutritional Facts

1 each: 202 calories, 9g fat (5g saturated fat), 69mg cholesterol, 606mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 20g protein.

Reviews for Zucchini Lasagna

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MY REVIEW
gaylene2 User ID: 3368539 37186
Reviewed Aug. 7, 2014

"We have plenty of zucchini in our garden and we're always looking for new ways to use it. This is a pretty yummy way! I used Jimmy Dean sausage instead of hamburger. I also doubled the cottage cheese mix and added more cheese because I like my lasagna nice and rich! I also peeled and de-seeded the zucchini."

MY REVIEW
collector2 User ID: 6165495 69839
Reviewed Aug. 21, 2011

"Me and my husband loved it!!!!! I did make a few changes, like added spinach and green peppers..."

MY REVIEW
rmbarr059 User ID: 4046105 16829
Reviewed Jul. 21, 2011

"Not bad...but a little bland and very watery! Wasn't bad, but I wouldn't make it again."

MY REVIEW
Hpypnts User ID: 5983500 40365
Reviewed Jul. 6, 2011

"Quick and easy! Everyone likes this and it is very tasty as a leftover too. A keeper."

MY REVIEW
diane hixon User ID: 3130250 201710
Reviewed Jun. 18, 2011

"If you don't like zucchini...you need to try this! It will make you a zucchini lover!"

MY REVIEW
JanetCA User ID: 5300634 41543
Reviewed Feb. 14, 2011

"I omitted the flour, since I'm avoiding carbs. Which made the final result a little watery, but it was still delicious."

MY REVIEW
penney rose User ID: 4477525 201709
Reviewed Oct. 4, 2009

"Trying this today. pix not same as direction.+

cook covered-uncovered"

MY REVIEW
sarahb28 User ID: 4106336 16585
Reviewed Jul. 29, 2009

"We love this recipe. It is a great way to get kids to eat zucchini.

Sarah"

MY REVIEW
lorettakruse User ID: 190957 40697
Reviewed May. 2, 2008

"I've made zucchini lasagna, but never used the flour as in this recipe. I'm sure it will make the end result more firm and manageable"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.