Go Back

Zucchini Lasagna

5 from 2 votes
Print Recipe
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 1 medium onion chopped
  • 2 8 oz blocks of cream cheese
  • 1 3/4 cup sour cream
  • 2 cups mozzarella cheese, or Italian blend grated
  • 1/2 cup parmesan cheese grated
  • 1 24 oz jar marinara sauce
  • 1 pint whole or diced tomatoes
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 4 Tbsp Dried Italian seasoning, or blend of oregano, basil, etc.
  • 1 Tbsp dried parsley
  • 4 medium zucchini
  • olive oil
  • sea salt

Method
 

  1. Preheat oven to 400
  2. Cut zucchini in half, then slice thinly lengthwise.
    Pat dry, then add to large bowl and drizzle with 2 Tbsp olive oil and mix so oil coats zucchini.
  3. Line large sheet pan with parchment paper; line up zucchini as close together as possible without overlapping then sprinkle with sea salt.
  4. Bake at 400 for 35 minutes.
  5. In a large bowl, combine cream cheese, sour cream, half of chopped onion and 1 cup grated cheese.
  6. Arrange half of the roasted zucchini as close together as possible on bottom of greased 9 x 13 baking dish.
  7. Spread half the meat sauce over zucchini.
  8. Spread half the cream cheese mixture over meat sauce, then sprinkle 1/2 cup grated cheese mixture and 1/4 cup parmesan cheese over the cheese mixture.
  9. Repeat layers starting with zucchini and ending with cheese, then sprinkle dried parsley last.
  10. Bake in 375 oven for 35 minutes, or until browned on top and bubbling around sides.