Italian Layered Meat And Zucchini Mary Recipes

ITALIAN-STYLE ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
• Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
• While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
• Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
• Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

LAYERED ZUCCHINI RAGU BAKE

Steps:

• Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
• Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
• In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
• In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.

ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE

Steps:

• Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
• Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
• Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (set oven rack to lowest position).
• Grease a 13 x 9-inch baking dish.
• Bring about 5 cups water to a boil in a saucepan.
• Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
• In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
• Add in garlic and continue cooking the beef until lightly browned.
• Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
• In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
• Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
• Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
• Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
• Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
• Place the baking dish on a baking sheet to catch any spills.
• Bake uncovered for about 44-50 minutes or until heated through.
• Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

EASY LAYERED ITALIAN MEATLOAF

Steps:

• PREHEAT oven to 375°F
• Mix stuffing mix with half each of the spaghetti sauce and oregano.
• Add meat; mix well.
• Pat into 13x9-inch baking dish.
• MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.
• BAKE 25 minute
• Uncover. Sprinkle with cheese.
• Bake, uncovered, an additional 10 minute or until meatloaf is cooked through (160°F).
• Cut into six pieces to serve.
• KITCHENS TIPS:
• Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.
• Serve with your favorite cooked vegetables such as steamed green beans and boiled potatoes.

ZUCCHINI BEEF ITALIANO

Steps:

• Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
• Melt the butter in a pan and brown the beef over high heat.
• Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
• Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
• Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
• Meanwhile mix the cheeses together.
• Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.