Zucchini Lasagna

Zucchini Lasagna

1 cup finely chopped onion (about 1 small onion)
1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)

  • First step is Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
  • And then, Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
  • And then, visit for full instruction : https://www.savorytooth.com/zucchini-lasagna/

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