Here's what I plan to do with this Mexican-style zucchini taco lasagna, based on ideas from numerous places.
Ingredients
- zucchini (3-4 depending on size, if smaller-medium)
- meat and beans (I'm using 1/2# of ground turkey and 1 can of black beans, drained (rinsed if commercially canned)
- onion
- peppers (using up some poblanos; canned chili peppers would be nice)
- garlic
- corn (using about 1 cup of frozen corn, thawed; could be replaced with other vegetables)
- salsa (using a pint of salsa - could also be partially replaced with some tomato sauce
- ricotta cheese (15 oz container)
- seasoning: taco seasoning and/or cumin, oregano, smoked paprika, pepper, salt, onion powder and garlic powder if preferred
- 2 cups pepper jack cheese (8 oz)
- 1/2 cup cilantro, chopped
Instructions
Thinly slice the zucchini length wise. If very wet, salt and let sit half an hour and then drain and dry off. Otherwise, just put it on a pan and roast for about 10-15 minutes at 350 degrees F. Set aside.
Cook meat, add onions and peppers and cook until soft. Add garlic for a couple of minutes, and then beans and other vegetables such as corn to heat up.
Combine ricotta and egg and some pepper in a separate bowl.
Start layering the pan:
- a layer of salsa/tomato sauce
- layer of zucchini
- layer of half the ricotta mixture
- half the meat/bean mixture
- 1/3 of cheese
- zucchini
- ricotta
- meat
- cheese
- zucchini
- salsa
- cheese
Cover with foil. Bake at 375 for about 45 minutes. Remove foil, bake another 10 minutes.
