Let’s embrace the spirit of using up all the zucchini that’s been generously given to us by our neighbors and family. This low-carbohydrate lasagna recipe is a tribute to my Great-grandmother, Arizona Henry, who lived through the Great Depression and instilled in me the value of not wasting any food. Her frugality and resourcefulness in creating meals that lasted for days are lessons we can all learn from.
Zucchini is a squash that can be eaten raw or cooked. Most people consider zucchini a vegetable, but it is actually a fruit. It can grow up to 3 feet long, but most people prefer their zucchini to be smaller, around 8″. Almost the entire zucchini can be eaten, including the seeds and skin. Zucchini antioxidants are found in the skin, so leave it on. Zucchini contains a high amount of vitamin A that may help your vision and immune system. It also contains iron, calcium, zinc, and several other B vitamins. Whether you eat your zucchini raw or cooked, be confident that you are improving your health by getting more fiber in your diet.
No Pasta Lasagna
1 lb. ground beef
1 lb. hot Italian sausage
1 large onion, chopped
2 tsp. minced garlic
2 tbsp. butter
2 tbsp. tomato paste
2- 24 oz. Jar marinara sauce
2- 24 oz. containers cottage cheese
3 cup grated mozzarella cheese
1 cup grated parmesan cheese
1 tsp. red pepper flakes
2 tsp. parsley
1/2 tsp oregano
2 tsp. basil
1-2 medium zucchini
- In a large skillet, cook ground beef and sausage until browned.
- Drain grease.
- Sauté onions and minced garlic in butter.
- Stir in tomato paste, marinara sauce, and spices.
- Return meat to pot and simmer for 15 minutes.
- Slice the zucchini thin, lay out on baking sheet and salt to drain out water.
- Layer the ingredients in the following order: a thin layer of sauce, a layer of zucchini slices, a layer of cottage cheese, a layer of mozzarella cheese, and a layer of meat. Repeat this process until all the ingredients are used, finishing with a layer of mozzarella cheese on top. Cover the dish with foil.
- Bake the lasagna at 375°F for 90 minutes or until the cheese is golden and bubbly. Then, uncover the dish and bake for another 15 minutes at 400°F to give the top a nice cheese crust.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes” and “Great Grandma Zona’s Wisdom & recipes: Comfort food made easy.” She has been in healthcare for 35 years at War Memorial Hospital.
