Zucchini spaghetti lasagna casserole thingy

We seriously need to go to the grocery store, but Nate and I are both holding out. Luckily we have plenty of produce in the garden ripe for the picking. When Nate took off to take Nick back to his mom’s house I decided to buck up and try to cook something stead of relying on Chef Boyardee or pizza rolls.

While we aren’t overwhelmed with zucchini we do seem to have some that are read for harvesting at perfectly timed intervals. Check out this puppy!

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So tonight I found some frozen ground beef and started browning it. While it was browning I sliced some zucchini in very thing strips using a pampered chef slicer thingy. I layered the zucchini slices on the bottom of the pan, then sprinkled kosher salt and pepper on it and brushed some Italian seasoned oil on it.

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When the meat was done browning I drained it, then dumped it in a bowl and mixed it with chopped onion, some minced garlic, Italian seasoning, an almost full jar of spaghetti sauce, a small can of tomato paste, and… I think that’s it. I spread half the meat mixture, then topped with Parmesan and mozzarella cheese. Also Mexican cheese because I wanted a ton of cheese and that’s all I had. I added another layer of thinly sliced zukes, then the rest of the meat mixture and more cheese. Last I poured a little more Italian oil on the top because it’s so delicious. That didn’t make much sense, though, I know.

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I baked it uncovered at 400 degrees for about 30 minutes, until the cheese was brown and bubbly.

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So good! The only thing I wish I’d had was either less beef and more spaghetti sauce, or ricotta, so it could either be more spaghetti-like or more lasagna-like. I’m not sure whether this is zucchini lasagna or zucchini spaghetti. I guess it’s both!

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