Recipe of the month: zucchini lasagna
A nutrient-dense diet is vital for optimal health, especially now, when a strong immune system is more important than ever. And while there are many specific immune-boosting foods and spices you can incorporate, it’s equally important to eat all kinds of vegetables (ideally organic.)
Many of us often struggle to incorporate vegetables into our diets. In fact, the standard American diet generally excludes vegetables all together. Instead, its focus is processed meats, pre-packaged meals, fried foods, refined grains, and lots of sugar. That’s the complete opposite of a nutrient-dense diet. In fact, the standard American diet plays a big part in our country’s incredibly high obesity rate.
I know that making changes can be difficult, so I suggest starting small. One great way to do this is with “hybrid” recipes like my zucchini lasagna below or butternut squash mac & cheese. Both are great because they’re healthier versions of traditional comfort foods that also sneak in some vegetables.
Ingredients:
- 1 medium zucchini, sliced thin lengthwise (these are your “noodles”)
- 1 onion, diced
- 2 garlic knots, diced
- 2 carrots, diced
- 1 tomato, diced
- 1 tablespoon of extra virgin olive oil
- 1 jar (16 ounces) of spaghetti sauce
- 1 pound of ground beef (ideally grass-fed)
- Seasonings to taste (salt, pepper, parsley, oregano)
- 1/3 cup shredded cheeses (a combination of mozzarella and parmesan works well)
- Basil, to garnish
Directions:
Preheat your oven to 350 degrees and prep your vegetables. Heat a saute pan over medium-high heat, then drizzle in olive oil. Add the onion, garlic, carrot, and tomato. Cook until caramelized and softened. Heat another pan and brown your meat, seasoning to taste. Combine the vegetables with the meat, and simmer on low with the spaghetti sauce. Add a spoonful of the sauce to the bottom of a small, square casserole dish, creating a base for the layering. Then add the sliced zucchini noodles, meat mixture, and cheese. Repeat. Bake for 20-30 minutes, allowing the cheese to get bubbly and slightly browned on top. Garnish with fresh basil and enjoy!
