Deconstructed Zucchini Lasagna

After a long day of work and an hour of Physical Therapy for my knee, I got home and I was craving meat and veggies. I didn’t have time to make my original Zucchini Lasagna recipe so I had to improvise. After searching the fridge for some ingredients, I created this delicious, fun and very easy recipe. It was surprisingly filling and made enough for dinner tonight and lunch tomorrow.

Deconstructed Zucchini Lasagna

Ingredients: 

• 2 Green Zucchini
• 1 Lb of Ground Venison or any ground meat
• 1/2 Jar of Pasta Sauce, I use Classico Tomato, Garlic, Basil
• 1/4 Purple Onion, diced
• 1 Tbsp Parsley, diced
• 1 Tbsp Sea Salt
• 1 tsp Black Pepper
• Sea Salt, Pepper and Garlic Powder to taste on Zucchini
• 2 cloves Fresh Garlic, minced
• *Primal- Top with grated cheese

Process:

1. Preheat oven to 350F
2. Slice Zucchini into thin spears and place on a lightly oil cookie tray. Sprinkle with Salt, pepper and Garlic Powder (to taste). Bake for 30 minutes.
3. In a saucepan, lightly brown Venison.
4. Add Onions, Pasta Sauce, Parsley, Garlic, Salt and Pepper to the venison and allow it to simmer for 5-7 minutes.
5. When Zucchini is tender, remove it from the oven and top it with the meat sauce (*and Cheese if desired).
6. Bake the Deconstructed Lasagna for another 5-7 minutes or until cheese is melted.
7. Serve warm and enjoy!