With our abundance of zucchini from our garden and those given to us by neighbors this lasagna stuffed zucchini was a perfect use!!
Basically you make all the layers like you would for lasagna- your cheese layer and meat sauce, but instead of using noodles you just layer it into a large zucchini!
Enjoy!
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Ingredients
- Sauce:
- 1# ground beef
- 1# sausage
- 2 jars of your favorite spaghetti sauce
- optional add ins such as onions, mushrooms, garlic, etc.
- Cheese layer:
- 2 cups cottage or ricotta cheese
- 4 eggs
- 1 cup parmesan cheese
- 2 T Italian seasoning
- Lots of cheese for topping!
Instructions
Cook your marinara sauce to your liking- this is really just to your own preference, with or without meat, jars of spaghetti sauce or cans of stewed tomatoes, tomato paste, fresh tomatoes, etc. there's no wrong way, just make it how you like it. I typically do ground beef, sausage, Italian seasoning, garlic, onion, and a couple jars of a good spaghetti sauce. Make this sauce then set aside. Combine all the ingredients of the cheese layer into a bowl and set aside. Cut each zucchini in half length wise. The super large zucchini's are perfect for this recipe. Spoon out the seeds and make a well down the middle of each zucchini half. Spread the cheese mixture down the middle and along the sides of each zucchini half. Spoon the marinara sauce on top of the cheese mixture, then top with shredded cheese. Bake at 350 degrees F for 45 minutes or until cheese is golden brown and the zucchini is soft and cooked.
