Zucchini Lasagna Pie
A hearty zucchini lasagna pie with savory ground beef, cheesy layers, and fresh tomato and zucchini, perfect for family dinners and vegetable lovers alike.
Ingredients
- 1 lb ground beef ⓘ
- 1 cup small curd cream-style cottage cheese
- 2 cups shredded Mozzarella cheese ⓘ
- 1/2 teaspoon basil ⓘ
- 2 medium tomatoes ⓘ
- 1 medium zucchini ⓘ
- 2 eggs ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 cup chopped onion ⓘ
- 1/3 cup Parmesan cheese ⓘ
- 1 teaspoon oregano ⓘ
- 1 (6 oz) can tomato paste ⓘ
- 1 (6 oz) can water ⓘ
- garlic powder ⓘ
- 1 cup milk ⓘ
- 3/4 cup buttermilk baking mix ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Cook and crumble ground beef in a skillet.
- Add chopped onion and brown.
- Grease a 13 x 9-inch casserole dish.
- Spread cottage cheese in the bottom of the dish.
- Layer with half of the shredded Mozzarella cheese.
- Add herbs, tomato paste, water, and chopped tomatoes to the meat mixture and heat.
- Spoon the meat mixture over the cheese layer.
- Sprinkle with half of the remaining Mozzarella cheese.
- Top with thinly sliced zucchini.
Tips & Substitutions
To enhance flavor, consider adding minced garlic or garlic powder to the meat mixture. If you're looking for a lighter version, substitute ground turkey for the beef. You can also use ricotta cheese instead of cottage cheese for a creamier texture. For additional veggies, incorporate spinach or mushrooms into the layers. This dish is versatile and fits well within classic Italian recipes.
Serving Suggestions
This Zucchini Lasagna Pie pairs beautifully with a fresh garden salad or garlic bread for a complete meal. You can serve it with a side of sautéed vegetables for added nutrition. For a delightful finish, consider a light dessert like fruit sorbet, which balances the richness of the lasagna. Explore other delicious Italian recipes for more meal ideas.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply cover with foil and warm in the oven at 350°F until heated through, about 20-30 minutes. You can also microwave individual portions for a quick meal, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Lasagna Pie contains roughly 482 calories, with 20g protein, 82g carbohydrates, and 14g fat. It is an excellent source of iron (136% of the Daily Value), dietary fiber (94% of the Daily Value), and calcium (87% of the Daily Value). Note that it is relatively high in sodium, at 666mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the layers and assemble the pie a day in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, remove it from the refrigerator, allow it to sit at room temperature for about 30 minutes, and then bake as directed.
What can I substitute for ground beef?
Ground turkey or chicken are excellent substitutes for ground beef if you prefer a leaner option. For a vegetarian version, consider using lentils or a meat alternative like textured vegetable protein, seasoned well to mimic the flavors of the original recipe.
Is it possible to freeze Zucchini Lasagna Pie?
Yes, this dish freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. To reheat, thaw overnight in the refrigerator, then bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).