Course Type: Healthy Options, Gluten Free Dishes, Entrees, Keto-friendly Dishes, Tomatoes, Peppers,
This zucchini lasagna is a delicious and healthy dish. Make this easy recipe in either a conventional oven, an electric oven, or even an air-fryer.
This recipe contains:
Mixed Bell Peppers
4 cups Glorys®
3 NatureSweet® Mixed Bell Peppers
2 tablespoons olive oil
1 1/2 tablespoon garlic
1/4 cup basil
1 cup onion
1 pound ground beef
pinch of salt
1 cup Manchego cheese
basil, for garnish
On a chopping board, cut NatureSweet® Mixed Bell Peppers in half, seed, and cut into small-sized cubes (petit brunoise). Cut Glorys® in half. Set aside.
In a skillet over medium heat, heat olive oil. Add garlic and sauté lightly. Add NatureSweet® Mixed Bell Peppers and sauté for 2 more minutes. Add Glorys® and sauté over low heat until they release their juices. Using a spoon, lightly crush them. Season with salt and pepper. Add basil leaves. Set aside.
For the ground beef: In a skillet over medium heat, heat olive oil. Add onion and garlic, and sauté for 2 minutes. Add ground beef and cook for about 10 minutes or until cooked through. Don’t forget to season. Set aside.
In a pot with boiling water, add salt. Add zucchini slices and cook for 20 seconds. Immediately plunge zucchini slices into a bowl of ice water.
On a chopping board, place zucchini slices. Spread ground beef evenly into each zucchini slice. Roll up and repeat with remaining zucchini slices and ground beef. Secure with toothpicks if necessary.
In a baking dish, place roll ups packed together tightly. Spoon over tomato sauce. Sprinkle with Manchego cheese.
Broil at 390 °F for about 5 minutes.
Serve in the same baking dish and garnish with basil leaves and extra Glorys®.