The Everyday Squash Cook by Rob Firing

Author:Rob Firing [Firing, Rob; Knight, Ivy; Knight, Kerry]
Language: eng
Format: epub
ISBN: 9781443424486
Publisher: HarperCollins Canada
Published: 2014-08-21T04:00:00+00:00

GLUTEN-FREE ZUCCHINI LASAGNA

Ivy was skeptical about this recipe at first: lasagna made with zucchini “noodles” instead of pasta? She worried that the zucchini would become soggy by the time the dish cooked, but the zucchini stays firm and green—a delicious alternative to pasta. We use ground pork in this dish, as beef is a bit too heavy and will overpower the zucchini. You could also use ground turkey or crumbled medium-firm tofu. If you are in a rush, you can substitute a jar (28 oz) of store-bought tomato sauce for the tomatoes, tomato paste, onion, celery and garlic.

MAKES 6 SERVINGS

1 tablespoon olive oil

1 onion, chopped

2 ribs celery, chopped

2 cloves garlic, minced

1 can (5½ oz) tomato paste

1 can (28 oz) crushed tomatoes, with juice

½ pound medium ground pork

1 tablespoon soy sauce

Kosher salt and fresh cracked black pepper

2 medium zucchini, sliced lengthwise ⅛-inch thick

1 cup shredded mozzarella cheese

Grated Parmesan cheese

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