SAUTEED ZUCHINI RECIPES

Name: Zucchini Lasagna
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: 1 lb 93% lean ground beef; 1 1/2 teaspoons kosher salt; 1 tsp olive oil; 1/2 large onion (chopped); 3 cloves garlic (minced); 1 28 oz can crushed tomatoes; 2 tbsp chopped fresh basil; black pepper (to taste); 3 medium (8 ounces each zucchini, sliced 1/8" thick); 1 1/2 cups part-skim ricotta; 1/4 cup Parmigiano Reggiano; 1 large egg; 16 oz 4 cups shredded part-skim mozzarella cheese

ZUCCHINI LASAGNA RECIPE - SKINNYTASTE

Zucchini Lasagna Recipe - Skinnytaste image

Low-Carb Zucchini Lasagna is a delicious, noodle-free lasagna that uses zucchini in place of pasta, it's SOOO good you won't miss it!

Provided by Gina

Categories Dinner

Total Time 135 minutes

Prep Time 45 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion (chopped)
3 cloves garlic (minced)
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper (to taste)
3 medium (8 ounces each zucchini, sliced 1/8" thick)
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz 4 cups shredded part-skim mozzarella cheese

Steps:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
Preheat oven to 375F.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Let stand about 5 - 10 minutes before serving.

Nutrition Facts : ServingSize 1 /8, Calories 275 kcal, CarbohydrateContent 13 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 84 mg, SodiumContent 648 mg, FiberContent 2.5 g, SugarContent 5 g

ZUCCHINI LASAGNA RECIPE - SKINNYTASTE

Zucchini Lasagna Recipe - Skinnytaste image

Low-Carb Zucchini Lasagna is a delicious, noodle-free lasagna that uses zucchini in place of pasta, it's SOOO good you won't miss it!

Provided by Gina

Categories Dinner

Total Time 135 minutes

Prep Time 45 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion (chopped)
3 cloves garlic (minced)
1 28 oz can crushed tomatoes
2 tbsp chopped fresh basil
black pepper (to taste)
3 medium (8 ounces each zucchini, sliced 1/8" thick)
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz 4 cups shredded part-skim mozzarella cheese

Steps:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
Preheat oven to 375F.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Let stand about 5 - 10 minutes before serving.

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