Recipe: Zucchini Lasagna

This week, I put together this meal in a moment of using my food resources wisely. I looked at what I had in the fridge and the pantry and got a little creative, while at the same time, drawing from other recipes I have read in the past. Here's a healthy twist on an Italian classic. This particular dish was made in a smaller serving dish, so adjust the amounts as needed.

What you need:

• Two medium-sized zucchinis, sliced longways
• 1 jar marinara sauce
• Parmesan cheese
• 1 portabella mushroom, cut and sliced
• 1 green pepper, sliced and cut into small pieces
• 1 pound lean ground beef

What you do:

Preheat oven to 350 degrees. Heat up the skillet with some olive oil and cook all of the vegetables, including the zucchinis, sliced long ways to create lasagna-like strips of the vegetable. Also, cook the lean ground beef and set aside.

Grease a small (or larger) sized baking dish and create one layer of the zucchini. Use half of the meat and layer on top. Sprinkle green pepper and mushrooms, then top with sauce and parmesan. Create one more layer of the same. Then, bake for 20-30 minutes or until heated.

Serve and enjoy!