What to do with a 3 pound zucchini?

Zucchini lasagna is super yummy.

Makes 1 - 9x13 inch baking dish

2 large zucchini

1 tablespoon salt

1 pound ground beef (I used meatloaf mix)

1 1/2 teaspoons ground black pepper

1 small green bell pepper, diced

1 onion, diced

1 cup tomato paste

1 (16 ounce) can tomato sauce

1/4 cup red wine

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

hot water as needed

1 egg

1 (15 ounce) container low-fat ricotta cheese ( I used Ricotta cos it's better IMO)

2 tablespoons chopped fresh parsley

1 (16 ounce) package frozen chopped spinach, thawed and drained

1 pound fresh mushrooms, sliced

8 ounces shredded mozzarella cheese

8 ounces grated Parmesan cheese
Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

http://allrecipes.com/recipe/no-noodle-zucchini-lasagna/

slice it up and make a zuch lasagna :-) I made a whole bunch of lasagna in individual containers and froze....tasted amazing....but because zuch can be watery, the only thin I would do differently is add some bread crumbs --Panko--(into each of the layers) to help absorb some of the moisture from zuch

I'll get a strike if I tell you what I REALLY think! :bigsmile:

You and me both sister! 15 inches!!!

I'm glad I wasn't the first perv to think it.

try this

http://www.skinnytaste.com/2009/02/zucchini-lasagna.html

i just made zucchinin salsa, its awsome! we had so many zucchinin this year, they got that big if we didnt pick them early enough to had to find a way tto use all the zucchini we had.

Some people have dirty minds.

I always have giant zucchini b/c they will be too small one day and I swear they grow a foot overnight. Dirty minds I know what you are thinking-lol.

I know fried foods are on most people's no-no list but I love me some sliced zucchini dipped in egg, floured and fried. Be sure to salt it too. Shred and freeze any you can't eat and you can make all sorts of things out of it besides z. bread: chocolate zucchini cupcakes, breakfast muffins, fritters to name a few.