GRIT Recipe Box: September/October 2010
Lois Nance, Marshville, North Carolina, requests a zucchini lasagna recipe using zucchini instead of noodles.
Several readers sent in recipes, and a couple more said they simply substitute zucchini for the noodles in their regular lasagna recipes. D.H. Fargo, Corry, Pennsylvania, suggests cutting the zucchini lengthwise about 1/2-inch thick, then microwaving them with a bit of water. Drain well.
Mary Chowning, Polo, Missouri, sends a recipe she’s used many times, as her husband suffers from celiac disease and cannot tolerate the gluten in wheat flour. She says it’s very good.
3 medium zucchini, sliced lengthwise, 1/4-inch thick
2 tablespoons water
1 pound bulk Italian sausage
1 small onion, chopped
1 cup (half of a 15 1/2-ounce can) meatless spaghetti sauce
1/3 cup ready-to-cook couscous
1 egg, slightly beaten
3/4 cup low-fat cottage cheese
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese
In 10-by-6-by-2-inch baking dish, place zucchini and add water; cover with vented clear-plastic wrap. Microwave on high for 4 to 6 minutes, or until zucchini is crisp-tender, rearranging zucchini once. Drain well, then pat dry with paper towel; set aside. Wipe out baking dish for later use.
In 1 1/2-quart microwaveable casserole dish, crumble sausage, then stir in onion. Microwave, covered, on high for 4 1/2 to 5 1/2 minutes, or until sausage is no longer pink and onion is tender, stirring once to break up sausage. Drain off fat. Stir in the spaghetti sauce and couscous.
In small bowl, combine egg, cottage cheese and Parmesan cheese.
Arrange half of the zucchini in 10-by-6-by-2-inch baking dish. Top with egg mixture, then half of the sausage mixture. Top with remaining zucchini and sausage mixture.
Cover with vented clear-plastic wrap. Microwave on high for 8 to 10 minutes, or until heated through, rotating dish a half turn twice.
Sprinkle mozzarella cheese on top. Let stand, uncovered, for 5 minutes. Yields 6 servings.