Zucchini Lasagna

 Last week, I purchased a big bag of Zucchinis and yesterday they were still in our fridge. In order to avoid their turning bad, I decided to try some new to me recipes. And I was pretty surprised, when my Zucchini Lasagna turned out really well.

Here are all the ingredients:

2 tbsp butter

1lb ground beef

1 bell pepper, chopped

1 onion, chopped

1 large zucchini, washed and sliced very thinly

Tomato Sauce

Cheese (not paleo, but primal)

3 eggs

50 ml (about 1/1/2 cups) heavy cream

salt

pepper

paprika spice

parsley

garlic powder (I didn´t have fresh garlic on hand, but you could use that instead) 

And here is what you need to do:

1. Grease a casserole dish

2. Heat butter in a skillet, add onion, garlic, ground beef and bell peppers. Fry until ground beef is almost done. Season with salt, pepper, paprika spice, or anything else that strikes your fancy. 

3. Spread half of the zucchini in the casserole dish, top with half of the ground beef, add some of the tomato sauce and then one layer of cheese. 

4. Repeat the same with the second part of your ingredients. 

5. In a bowl, beat eggs and add heavy cream. Pour mixture over the lasagne. 

6. Sprinkle with parsley and paprika spice. 

7. Bake Lasagna (on the left) for about 45 to 60 minutes at 175C (350F) until the cheese is browned and the zucchini cooked. 

I think what surprised me the most, how close the sliced and cooked zucchini got to tasting like lasagna noodles. If you haven´t done so already you should definitely give this recipe a try. 

Also, Lasagna is great for using up leftovers, so you could add mushrooms, fresh tomatoes or olives. Any meat leftovers could also be shredded and added. 

Enjoy!