Karla's Mexican Zucchini Lasagna | In the Kitchen at 2nd Harvest | Washington Grown

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Cottage cheese offers a lower-cost, creamy texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt is a cost-effective substitute with similar tanginess.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes are often less expensive and still flavorful.

Preheat oven to 375°F (190°C).

Slice zucchini into thin strips using a mandoline or knife.

Heat olive oil in a skillet over medium heat.

Sauté onion and garlic until softened, about 3-4 minutes.

Add ground beef and cook until browned, breaking it apart, about 5-7 minutes.

Stir in canned tomatoes, black beans, corn, and taco seasoning; simmer for 10 minutes.

In a baking dish, layer zucchini strips, meat mixture, and cheese.

Repeat layers until ingredients are used, finishing with cheese on top.

Cover with foil and bake for 25 minutes.

Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for 5 minutes before slicing.

Garnish with cilantro and lime juice before serving.

Cooking Techniques

Spice Level:

Allergens