INGREDIENTS:
For the Zucchini Layers:
3-4 medium zucchinis
1-2 tablespoons olive oil
Salt and pepper, to taste
For the Meat Sauce:
1 lb (450g) ground beef (or ground turkey/sausage if preferred)
1 small onion, finely chopped
3 cloves garlic, minced
1 (15 oz) can tomato sauce (make sure it’s no sugar added)
1 (6 oz) can tomato paste
1/2 cup water
1 tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
For the Cheese Mixture:
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon chopped fresh parsley (optional)
Method:
Put the courgette in the oven:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
To create the appearance of lasagna noodles, slice the zucchinis lengthwise into thin strips that are about 1/8 inch thick.
The zucchini slices should be placed on paper towels, some salt should be sprinkled on them, and then they should be allowed to rest overnight. By doing so, you will be able to extract surplus moisture.
Applying paper towels to the zucchini slices will help them dry.
A large pan should be heated over medium heat, and the zucchini slices should be softly fried in the olive oil until they are slightly yellow and tender, which should take approximately one to two minutes each side. You might also roast them in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for around fifteen to twenty minutes, until they have become somewhat dried out. Put away for later.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
