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Zucchini Lasagna Skillet Recipe by Kat Ashmore
Ingredients
  • 2 lbs zucchini, sliced thinly lengthwise (about ¼ inch)
  • 1 lb. ground beef, turkey, or chicken
  • 2 cloves garlic, minced
  • 1 Onion, diced small
  • 1 Egg, large
  • 2 to 3 cups spinach, fresh or defrosted from frozen
  • 16 oz. mozzarella cheese, grated
  • 1 cup parmesan cheese, grated
  • 2 Tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 Tablespoon tomato paste
  • 128 oz. Can whole tomatoes, crushed by hand (preferably San Marzano)
  • Olive oil
  • Kosher salt
  • ¼ cup fresh parsley, chopped
Steps
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