Zucchini casserole a la lasagna: how to quickly prepare a hearty dinner

Traditional lasagna is made with potatoes. But in summer, when there is a wide variety of vegetables, you can use another ingredient. Namely, zucchini. It bakes quickly enough, goes well with meat, and makes the dish very juicy.

The idea of cooking zucchini lasagna was published on the Instagram page of food blogger Alex Mil (mil_alexx).

Ingredients:

• onion – 2 pcs
• oil – 2 tsp
• tomatoes – 400 g
• salt, pepper, smoked paprika
• cheese – 220 g (mozzarella is best)

• minced meat (chicken or veal) – 500-600 g
• garlic – 2 cloves
• zucchini (weight peeled) – 600 g

Cooking method:

1. Chop onion and garlic, fry in vegetable oil for 3 minutes. Add the minced meat and spices – salt, pepper, smoked paprika.

2. Stir and fry for 10 minutes.

3. Add either tomatoes in their juice or finely chopped juicy tomatoes.

4. Mix everything and simmer for another 7 minutes, then grate the cheese.

5. Peel the zucchini and slice it thinly.

6. Put the zucchini slices on the bottom of the mold.

7. Season well with salt.

8. Put the minced meat.

9. Sprinkle with cheese.

10. Cover with zucchini, salt, and sprinkle with cheese.

11. To prevent the cheese from burning, you can cover the casserole with foil.

12. Put in the oven at 180 °C for 50 minutes.