zucchini taco lasagna

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) - NOTE: I like the texture of ground meat in this, but I think I can do that with tofu (break it up small and bake it, then heavily season it).  
• 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) - NOTE: I did not care for this.  I may replace with cottage cheese next time. 
• 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 (which of course I forgot ...)

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.  

 

salsa recipe from a farm nearby

 The farmstand near where I used to work just posted this recipe for salsa on their Facebook feed, and I'm interested in giving it a try.  

• 12 cups diced tomatoes, drained
• 2-4 large onions, chopped
• 1/2 cup jalapenos, chopped
• 5 cloves garlic, minced or pressed
• 2 cups anaheims, chopped
• 3 T salt (that seems like a lot - will reduce to 3 tsp or less) 
• 1 cup cider vinegar  
• (I'll add spices such as cumin, oregano, cilantro) 

 Bring to a boil, simmer 30 minutes (or less if canning).  Eat fresh, freeze, can. 

If canning, water bath for 15 minutes in pints or smaller.  

salsa for canning

When wanting to can some salsa, I cut this recipe significantly keeping the ratios.

• 7 cups peeled, cored, chopped paste tomatoes
• 1 cup seeded, chopped anaheim peppers
• 1 1/4 cup chopped onion
• 2-5 chopped and seeded jalapenos, to spice level taste
• 2 cloves garlic, chopped
• 1/2 cup lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin, oregano, cilantro (optional)

Combine all except spices and bring to a boil stirring constantly; lower heat and simmer 10 minutes.  Add spices and simmer another 20 minutes, stirring occasionally.  Put in hot jars, prepare, water bath can for 15 minutes for pints.