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July 24, 2017

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Zucchini Lasagna

It’s the middle of summer and I’m craving Italian but don’t want the heaviness of “pasta.” So, enter Zucchini Lasagna!  It’s a gluten-free dinner packed with flavor.  Add a yummy green salad and you’ve got yourself a delicious and healthy meal.

*Note: this is NOT a vegetarian meal.  You can eliminate the ground beef if desired.


Zucchini Lasagna

Green Salad with Green Goddess Dressing


Zucchini LasagnaIMG_8732

This “lasagna” recipe it so so good – I promise you won’t miss the white flour lasagna noodles!

2 zucchini

1 lb ground beef (or turkey)

1 TBSP Extra Virgin Olive Oil

1 yellow or sweet onion, chopped

2 garlic cloves, minced

1 24-oz jar good pasta sauce (I use Silver Palate)

1/4 tsp cayenne pepper

1 tsp Sea Salt

1/2 tsp freshly ground pepper

2 TBSP chopped fresh basil

2 cups shredded mozzarella cheese

3/4 cup shredded Parmesan cheese


Preheat oven to 375 degrees F.  Trim the ends of each zucchini.  Using a mandolin or vegetable peeler, slice the zucchini lengthwise into 1/8″ strips, and set aside.


In a large pan, brown the ground beef, crumbling it as it cooks.  Drain beef in a colander.


In the same pan, add olive oil and onion and saute until soft.  IMG_8724

Add garlic, and saute an additional minute or so.  Return the meat to the pan and add the pasta sauce, cayenne, salt and pepper.


Reduce heat and simmer until sauce thickens a bit, roughly 20-25 minutes.  Stir in basil and remove from heat.IMG_8727

In an 8×8″ dish, spread 1/2 cup of the sauce on the bottom.  Layer zucchini slices on top of the sauce.  Spread 1 cup meat sauce on top of zucchini, followed by 1 cup mozzarella and 1/4 cup parmesan. Repeat another layer of zucchini, meat sauce and cheeses.  Finish with a layer of zucchini and remaining 1/2 cup of sauce.  IMG_8728

Cover with foil, and bake for 25 minutes.  Remove foil, sprinkle with remaining 1/4 cup parmesan and and 1/2 cup mozzarella, and bake an additional 10-15 minutes or until bubbling on the sides.  IMG_8731

Remove from oven, and let rest for 15 minutes before serving.IMG_8732

Green Salad with Green Goddess Dressing

Butter Lettuce, chopped

Shredded Carrots

Tomatoes, diced

Scallions, chopped

Mix the greens and veggies.  Toss with the green goddess dressing.

Green Goddess Dressing:

For the Green Goddess Dressing:
1 cup mayonnaise (I use Hellman’s or Dukes)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 tsp anchovy paste
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender or food processor, and blend until smooth.


Add the sour cream and process just until blended.


Use immediately or refrigerate until ready to use.


From Organic Facts:



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