Tuesday, July 17, 2012

Zucchini Lasagna

Zucchini, zucchini, everywhere I look I see zucchini (I was typing that to the tune of "Little Girls" from Annie... so you have to listen in that tune!)!  If you're like me and have a whole slew of zucchini lining your counter top, this recipe is for you.  It's something different and delish.  There's no cheese in this recipe, but cheese would be divine and more kid friendly (if you have normal, cheese loving kids unlike me).  Enjoy :)

1 lb ground beef
1 lb mild sausage
1 diced onion
2 cloves crushed garlic
2 TBSP oregano
2 TBSP basil
1/2 tsp salt
1 28 oz can diced tomatoes
1 can tomato paste
1 can black olives
2-4 zucchini sliced thin on mandolin

Preheat oven to 350.

In skillet  cook ground beef, sausage, onion and garlic until meat if cooked through.  Drain excess fat and add all seasonings, tomatoes and tomato sauce.  Stir until well combined
In a baking dish, ladle a thick layer of the meat mixture and top with the sliced black olives. Top meat and olive layer with a layer of sliced zucchini. Repeat one or two more times, depending on how deep your dish is, ending with a final layer of the remaining meat mixture. Cover tightly with aluminum foil and bake for 30 minutes. Let sit for 10 minutes before serving.

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