Zucchini lasagna from Skinnytaste by Gina Homolka

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Notes about this recipe

  • anya_sf on October 08, 2022

    The beef was so lean, there was no fat to drain and it started sticking to the pan, so I left it there while cooking the onion and garlic. I used 4 zucchini, sliced thicker, about 1/4"; thinner zucchini might be tricky to handle. We were very happy with the ratio of zucchini to everything else. Probably I cooked the sauce down too much, but it all worked out in the end. My family really enjoyed this (after all, there is plenty of cheese) with garlic bread.

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