Apparently it has moved from cabbage season to…zucchini and summer squash season! Our CSA share has been overflowing with it the last couple weeks. I am now on a mission to not only eat locally, but also eat healthy. Below is a recipe that my husband and I created to use up some of that zucchini and summer squash we have.
Zucchini “Lasagna” Recipe
- A mix of 4-5 summer squash and zucchini (we had 4 small and 2 medium)
- One pound of ground turkey
- Quarter of an onion, diced
- Approximately two cups Spinach chard, taken off stem and chopped, loosely packed (this was in our CSA share. You can use spinach, swiss chard, kale, etc.)
- One 28-oz can of crushed tomatoes
- 10 ounces Part skim ricotta cheese
- 1 tablespoon minced garlic
- 2 tablespoons basil (this was fresh from our garden)
- 1 tablespoon oregano (also fresh from our garden)
- Red Pepper (to taste)
- Salt (to taste)
- Pepper (to taste)
1. Preheat the over to 350 degrees Fahrenheit
2. Slice the zucchini and summer squash lengthwise and thin. You will want to get the moisture out the slices. You can grill them or bake them in the over. We put ours in our food dehydrator for an hour. These will be the “noodles” of the recipe.
3. Cook and stir ground beer in a skillet over medium high heat for five minutes. Add in onion and garlic. Cook and stir until meat is no longer pink. Stir in crushed tomatoes, basil, oregano, salt and pepper.
4. Now we get to assemble the lasagna. Spread 1/2 of the meat sauce into the bottom of the pan. Layer 1/2 the zucchini/summer squash slices, 1/2 ricotta, 1/2 spinach chard and repeat.
5. Bake in over for 30-45 minutes, until sauce is bubbling on top.
Leave a comment. What did you think? How would you make this recipe better? I thought it was delicious as is!