Music bumping, Sesame Street playing in the sunroom, a playing Theo, and a cooking me (MK was at a shoot). It’s such a lovely Tuesday evening.
Carbs and I can’t be friends right now so I’ve been cooking a whole lot of recipes that I’ve always wanted to try but never got around to doing. It was lasagna night in the Kilgore household so in order to get my fix and join in on the eating of course I decided to make Zucchini Lasagna which I’ve always wanted to try and oddly enough never have.
Let me just say this is now a staple of mine. It’s so fast and simple.
Zucchini Lasagna
What you need:
Four Zucchini
1 pound extra lean ground beef
15 ounces tomato sauce
1 cup chopped onion
1 1/2 mozzerella cheese
1/2 parm cheese
Splash olive oil
Any spices you like. I used oregano, garlic salt, basil, and cayenne
What you do:
In a sauce pan add olive oil and onions and let cook.
Add meat, spices and cook.
Add tomato sauce and let simmer for a bit. Until the sauce thickens.
Preheat oven to 375.
Slice your zucchini with a veggie peeler and make a basket weave pattern. Add meat, then cheeses. Keep repeating until you run out of ingredients.
Bake for about 45 minutes or so.
Let cool for about 15 minutes.
This one is absolutely going to be on repeat in my house. I love when I find a recipe that’s delicious, healthy, and also satisfying!
Okay, so now on to my second zucchini recipe! PIZZA! One of my favorite places to get recipes from is Eating Well. I’ve been a devout reader for years and years. They just posted this deep dish pizza recipe and I was like well this needs to happen. And so I made it and it did not disappoint. First of all the recipe made my kitchen smell amazing. Here is another fast and easy zucchini recipe.
Deep-Dish Zucchini-Crust Pizza
If you haven’t checked out http://www.eatingwell.com/ do it!
What you need
For the crust:
4 cups shredded zucchini (about 2 medium)
4 large eggs
1/2cup chopped onion
2 tablespoons flour (I used wheat)
For the Sauce:
1 cup crushed tomatos
1/2 cup thinly sliced fresh basil
1 garlic clove minced
1/4 tsp salt
1/4 tsp pepper
Toppings:
1 cup shredded mozzerella
1/2 sliced bell pepper
1/4 adorable little pepperoni
I added mushrooms because I couldn’t help myself.
What you do:
Preheat the oven to 400.
2. In a bowl combine zucchini, eggs, parm cheese, flour, onions and stir.
3. Pour mixture in a baking dish and spread evenly.
4. Bake until set and the edges are brown. I baked mine for about 45 minutes.
5. Mix tomatoes, basil, garlic, salt and pepper and when the crust is done spread it evenly and add toppings.
6. Bake for about 15 minutes. Let cool for five minutes before serving.
