Zucchini Lasagna-Mexican Style

I’ve just finished putting in a vegetable garden last weekend  and, ended up buying 2 zucchini plants. Well, if you have ever planted zucchini, you know the plants do really well on the West Coast. Once they are grown, if you don’t pick them fast enough they “explode” overnight and become dinosaur size. Quick, I thought, I’d better start concocting some zucchini recipes to use later on in the summer. Here’s my first one for you to try-Zucchini lasagna, with a Mexican twist. It’s gluten free, low in starchy carbs and totally yummy. If you are lactose intolerant, I suggest using Goat Feta and a lactose free cheese substitute. This is just as delicious with a Tofu substitute for lean beef is you would like a vegetarian option. Another meat option would be ground turkey or chicken.

Zucchini lasagna-Mexican Style-I bet you’ll want a second helping!

Ingredients:  

• 1 lb extra lean beef or tofu substitute
• 3 cloves garlic, sliced
• 1 onion, chopped
• 1/2 tsp olive oil
• Montreal steak spice and pepper (1/4 tsp. each)
• 28 oz can crushed tomatoes
• 1 can sliced mushrooms
• 1 18 oz can tomato sauce
• 1 18 oz can kidney beans, drained
• ½ 125 ml can jalapeno peppers, sliced
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8″ thick
• 15 oz Goat Feta, crumpled  or part-skim ricotta
• 8 oz part-skim mozzarella cheese or old style cheddar, shredded
• 1/4 cup Parmesan cheese
• 1 large egg

Method

In a Dutch oven, brown meat and season with salt. When cooked drain in colander to remove any fat.  Sauté garlic and onions with olive oil  in same pan until onion is caramelized. minutes. Return the meat to the pan, add tomatoes, tomato sauce, drained mushrooms, drained chili beans, jalapeno peppers , fresh  basil, Montreal steak spice and pepper. Simmer on low for at least 30-40 minutes, covered.

Meanwhile, slice zucchinis into 1/8″ thick slices (you can try a knife but a Mandolin makes it easier and safer)
.

Preheat oven to 350°.

In a medium bowl mix either goat feta or ricotta cheese,  and egg. Stir well. 

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta (feta) cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce , mozzarella, Parmesan cheese and cover with foil.

Cook for 45 minutes then remove foil for an additional 15 minutes or until cheese is bubbly.

Serves 4-6 with a salad of your choice to complete.