When Life Throws You Giant Zucchinis…

Served up with a salad and some fruit!

…you throw them RIGHT back!

No, you make something with them!

It inevitably happens. Every season, something in my garden doesn’t quite make it…and something invariably thrives. This year, the peppers suffered. Which is kind of depressing because I have been making home made Jalapeño Poppers on a weekly basis. The good news is that Jalapeños are relatively inexpensive anyway. And Super Walmart always has them.

My tomatoes look great, but they haven’t turned yet. Therefore we have been enjoying some Fried Green Tomatoes this season, as well. But by far, it has been my zucchini’s that have been breaking records. I decided to leave this one on the vine to see how big it would get!

My giant zucchini.

My giant zucchini.

In the meantime, life has thrown some giant zucchinis at me. And I love lasagna. But I’m gluten free, and I’m working on reducing the amount of insulin producing carbs that my family has been ingesting of late. Hence, my creation…Zucchini Lasagna.

The idea actually just “came” to me. I have a mandolin slicer that I got for my birthday last year…and I figured I could cut the zucchini into giant “lasagna noodles”. And since my family isn’t keen on red sauce, I’d figure out how to keep it “white”.

So, all of that being said, here is my recipe for Zucchini Lasagna. It’s rather fast, simple, and delicious! Rated 5 Stars by the #neonismycolor family!

Zucchini Lasagna

Zucchini Lasagna

Zucchini Lasagna

  • 2 Giant Zucchini, or 3 large ones…or 4 medium ones.
  • Avocado oil, or oil of your choice.
  • 1 12-oz container Whole Milk Ricotta Cheese
  • 1 16-oz bag shredded Mozzarella Cheese
  • 1/2 cup fresh grated Parmesan Cheese
  • 1 egg
  • 2 lbs ground pork
  • 1 Tbls Italian seasoning
  • 2 cloves fresh garlic, minced.
  • 1/2 Vidallia onion, diced.
  • 8 oz fresh mushrooms of choice, roughly chopped.

With a mandolin slicer, or a knife, cut your zucchini into long 1/4″ strips. Salt them, and place them between paper towels to absorb excess moisture. I placed a cutting board on top with some heavy pans to speed up the process. (About 1-2 hours)

Sliced zucchini slices.

Sliced zucchini slices.

Heat 1 Tbls Avocado oil in a skillet and fry up them strips until they are golden yellow to brown and soften up. (About 3-4 minutes a side). Do in batches, if necessary. Move them aside to drain and allow to cool.

Brown the ground pork in a separate skillet. Add onion, garlic and mushrooms, and sauté until onions are translucent and pork is cooked through. Add Italian seasoning and salt and pepper to taste. Set aside.

Ground pork mixture.

Ground pork mixture.

In the meantime, mix the container of Ricotta Cheese, 1 egg, half the parmesan, and half the bag of mozzarella in a bowl. Set aside.

Egg and cheeses.

Egg and cheeses.

Now, grease a 10″ x 13″ pyrex dish, or a 9″ x 12″, depending on the size of your zucchini strips. Layer like you would a lasagna. First the zucchini, then the meat mixture, then the cheese mixture. Zucchini, meat, cheese. I actually ended up with extra zucchini strips so I ended with them, then I used the remainder of the mozzerella and parmesan cheese to sprinkle on the top of the final layer.

Layering the lasagna.

Layering the lasagna.

 

Finished, but not baked...

Finished, but not baked…

It was at this point that my children informed me they wouldn’t be staying for dinner. So, I ended up refrigerating this overnight. Then I took it out to warm up around 2pm the following day, stuck it in a 350° oven at 5pm, and let it cook until 6pm. I kept a piece of foil on it for the first half hour to keep it from getting too brown.

Served up with a salad and some fruit!

Served up with a salad and some fruit!

You will LOVE this. And I promise you will NOT miss the pasta. Trust me!

Would you like to see more of my low carb/low sugar dinner ideas? If so, comment and let me know. I’d be happy to share!

2 Responses to When Life Throws You Giant Zucchinis…

  1. Buffi says:

    Thanks Theresa! That looks and sounds awesome, can’t wait to try it.

  2. Katie says:

    This looks amazing! I’ve been carb cycling and this would be perfect for my low carb days. Thanks!

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