- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 277.2
- Total Fat: 8.1 g
- Cholesterol: 47.7 mg
- Sodium: 241.2 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 5.6 g
- Protein: 22.5 g
Morrocan Style Zucchini "Lasagna"Submitted by: JPTOWNSEND
Introductiona mega-vegi twist on an old favorite a mega-vegi twist on an old favorite
2 large zucchini sliced lengthwise
2 pounds 93% lean ground beef
2 Tbsp chopped garlic
1 med onion, chopped
2 16 oz cans tomato sauce, no salt
1 6 oz. can tomato paste, no salt
1 tsp harisa (or 1/2 tsp hot pepper flakes mixed with 1/2 tsp cumin)
1 tsp raz el hanout or garam massala, or 1 tsp cumin
1 cup dry whole wheat cous cous
1 tsp olive oil
1 cup crumbled goat cheese
1 large eggplant, choppped in 1/2 inch cubes
1 red bell pepper, charred under the broiler
1/2 tsp cumin
1 Tbsp chopped garlic
Slice Zucchini and set aside
Put ground beef in pan and cook over medium heat, breaking it into small chunks as you stir. When it is mostly done, add onion and garlic, stir, cooking, til fragrant. Add tomatoes, paste, and spices, and reduce heat to medium low.
Put peppers under broiler to char skin. Remove from oven and chop in 1/4" dice.
Heat 2 tsp oil in saute pan. Add chopped garlic, stir. Add chopped eggplant and peppers, stir, cooking for 5 minutes. Add cumin, reduce heat and let it cook til eggplant is soft.
Put 1 cup whole wheat cous cous in a bowl. Add 1 tsp oil to cous cous and stir. Boil 2 cups water. Add cous cous, return to boil and remove from heat. Cover and steep 5 minutes.
Fluff cous cous with a fork. Add it to eggplant mixture. Add goat cheese and stir it all together.
Put a layer of sauce in the bottom of a 9x13" pan. Layer zucchini strips, then more sauce, then filling mixture, zuchini, and finish with sauce. Bake at 375 for about 30 minutes, until bubbly and hot.
Cut into 12 equal servings and serve with a tossed salad.
Number of Servings: 12
Recipe submitted by SparkPeople user JPTOWNSEND.