Zucchini Lasagna

Take a look at what I made for dinner today......

Take a closer look.....

It's Zucchini Lasagna!! 

That's right, no noodles! My kids complained for a minute but once they tried it they didn't seem to mind. They ate every bit they were given. But I will say they do like lasagna with noodles better but it was fun to change it up a bit.

I followed this recipe here and made a few minor changes. I used ground turkey and turkey sausage for meat substitutes. I did not use red pepper flakes but instead used Italian Zest FlavorGod seasoning (generously sprinkled all over meat/tomatoe mixture). Adds so much flavor (hence the name) without too much heat!!! Getting the moisture out of the zucchini was time consuming but I could definitely tell it was mandatory. It took me longer to prep than the given time.

 

If you have never tried something like this before I encourage you to do so!

Cheesy Quiche

Tasted as good as it looks!

 

I used Kodiak Cakes recipe for my crust. It (barely) makes 2 pie crusts so I made 2 quiches so we have left overs. My family of 4 almost ate 1 whole pie for dinner. I cooked the pie crusts @ 350 for 5 minutes BEFORE putting in the egg mixture just so there wasn't a soggy crust. TIP: After pre-baking put tinfoil strips around the crust edges so the edges don't get overly crispy like mine did.

For the egg mixture:

8 eggs

2 cups milk

1/2 cup parmesan cheese

1-2 cups shredded cheese

1 tsp minced garlic

Salt and pepper, to taste

Whisk everything together.

 

For the filling, the options are endless but this is what I put in mine:

1 head of broccoli, cut in bite size pieces (put in a bowl with water and nuked for a couple of minutes to help soften

6 slices of ham, cut in small pieces

 

Incorporate in to the egg mixture and disperse evenly into 2 pie plates. Cook at 350 for 45 min to 1 hour (or until set).