Lasagna Zucchini
Kamis, 04 Juli 2019
iNGREDIENTS
3 zucchini
1 tbsp. olive
oil
1/2 onion,
chopped
2 garlic
cloves, minced
1/2 lb. ground
beef
1/2
tsp. dried oregano
kosher salt
Freshly
ground black pepper
1 14.5-oz.
can crushed tomatoes
1/2 c. ricotta
1/2 c. shredded
mozzarella
1/4 c. freshly
grated Parmesan, plus more for sprinkling
Chopped
parsley, for garnish

METHODS
1. Preheat oven to 350°. Grease a baking sheet with cooking spray or olive
oil.
2. In a large skillet over medium heat, heat oil. Add onion and cook until
tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add ground beef, breaking up the meat with a wooden spoon. Season with oregano,
salt and pepper, and cook until the beef is no longer pink, around 6 minutes.
Drain fat. Add crushed tomatoes and bring mixture to a simmer. Cook for 5
minutes then stir in ricotta and remove from heat.
3. Cut zucchini crosswise into 3" pieces. Using a half teaspoon, scoop
out zucchini flesh to create wells. Transfer to prepared baking sheet and fill
with meat mixture. Top with mozzarella and Parmesan and bake until the cheese
has melted and the zucchini is tender, 20 to 25 minutes.
4. Drizzle with parsley and Parmesan