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Zucchini Lasagne


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Parmesan on top of casseroleA good low carb recipe that uses up your extra zucchini. I made this in the toaster oven in a 9 x 13-inch pan, so as not to heat up the kitchen.

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Total Time: 1 hour to bake, 15 minutes to prepare

Yield: 6

Source: a combination of a few recipes

Ingredients:

Zucchini releases water. You may want to slice your zucchini thinly and sprinkle with salt, then drain in a colander for about 10 minutes to reduce the water in the sauce.

Steps:

  1. Slice zucchini thinly. Divide into three portions.
  2. Saute the onion in oil until golden.
  3. chopped onions in pan
     
  4. Add the garlic and saute a minute or two. Set aside.
  5. garlic added to pan
     
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  6. Add the ground beef. Break it up and saute until no longer pink. Drain the fat if necessary.
  7. ground beef in pan
     
  8. Add the onions, garlic and enough spaghetti sauce to make a thick mixture to the ground beef. Simmer 5 minutes.
  9. Line a pan with foil. Cover the bottom with spaghetti sauce.
  10. sauce in baking pan
     
  11. Put a layer of zucchini on the bottom.
  12. zucchini on sauce in baking pan
     
  13. Put half of the beef mixture on top of that.
  14. Put half the cottage cheese and half the mozzarella cheese on top of that.
  15. cheese added to baking pan
     
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  16. Put the next layer of zucchini on top.
  17. Repeat with beef mixture and the rest of the cottage cheese and mozzarella.
  18. Finish off with the last layer of zucchini.
  19. zucchini added to baking pan
     
  20. Top with spaghetti sauce and a handful of Parmesan cheese.
  21. Cover with foil and bake for 45 minutes.
  22. Take off the foil, and bake another 10 minutes, or until bubbly.
  23. Let rest a few minutes before serving.
  24. sauce and cheese added to pan
     

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Food and Recipes Recipes CasserolesAugust 17, 2015
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