Thanks to our awesome friend, Susan, we adopted her mothership zucchini that was maturing in her garden all summer along.
At first, we didn’t know what to do with it, but then I suggested, “Why don’t we cut the zucchini into strips like a pasta noodle and make lasagna?” An idea was hatched.
“Clean out your refrigerator” lasagna sauce
Before jumping into our experiment with the mothership zucchini we needed a pasta sauce. It was the end of the week and time to clear out the refrigerator so here is a list of random ingredients that got thrown in the sauce mix.
½ jar of Trader Joe’s green olive tapenade
(tapenade is a chunky mix of olives, tomatoes, red peppers, garlic and lemon juice).
two 8 oz cans of crushed tomatoes
a can of white kidney beans (rinse the beans the best you can)
pesto (a scoop or two)
one pound ground lean beef
one small onion (minced)
Sauté the onion in olive oil. Next, add the ground lean beef. Once the beef is cooked, throw in everything else on the list (above) or whatever you have, stir, and cook on low for about 30 or 40 minutes.
BOO! Beware here comes the scary part!
My idea was to cut the zucchini into thin strips like lasagna noodles. Roniboy volunteered or maybe I suggested that he do the cutting. Next, I marinated the zucchini strips in olive oil with a sprinkle of some salt. Then, I grilled the zucchini hoping for a roasted flavor to emerge and prevent the lasagna from being soggy.
Time to layer. Add a little sauce on the bottom of the baking pan. Then the first layer of zucchini, added more sauce, and more zucchini. I started to realize that the zucchini was too thin and couldn’t support the sauce. So next time, I’m going to cut the zucchini strips into thicker slices, about ½”. Once you have it layered cook in the oven for about 30 minutes. Overall, the lasagna was good, besides the the zucchini strips being too thin.