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July 17, 2013 / amberwoodterracechiro

CSA Week 7: Zucchini Lasagna


CSA Week 7 Bounty:

1 bunch of radishes

1 onion


20 turnips (10 were in the exchange box; so, I took advantage of a good exchange .;) )

head of cabbage

purple and yellow potatoes

7 cucumbers

1 bunch kale

1 bunch collards

10 carrots

bag of mixed salad greens

6 beets

5 okra

7 squash/zucchini

green beans

Zucchini Lasagna


1lb ground beef

3 cloves garlic, minced

1 small onion

1 small bell pepper

3 oz tomato paste

12 oz pureed tomato (I used a combo of fermented tomato/sage that I had in the fridge and pureed dried romas that I had on hand; you could use tomato sauce or tomatoes from a can)

1 Tbsp fresh parsley

1 Tbsp fresh basil

1 Tbsp fresh oregano

salt and pepper to taste

1 zucchini, sliced thinly lengthwise


Preheat oven to 325 degrees F.  and grease a 9×13 baking dish.

1. Brown the beef in a large port over medium heat.

2. Add in garlic, onion, bell pepper and sautee for 5 minutes.

3. Stir in tomato paste and sauce.

4. Add in herbs and stir.

5. Bring sauce to a light boil, then remove from heat.

6. Place a thin layer of sauce on the bottom of the pan.  Layer zucchini slices over sauce and repeat.

7. Bake for 15 minutes covered with foil.

8. After 15 min, increase temp to 350 and bake another 15 minutes. Take it out, and drizzle the top layer with a little bit of EVOO.


This recipe was absolutely delicious.  I used fresh herbs for everything, but you could sub dried if need be.  Also, the more tomato sauce you use, the thinner the sauce will be.  I like mine meaty and chunky.  Feel free to add more liquid!

20 turnips means I will be attempting turnip gratin.  I’ll post the recipe if it’s successful!


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