AIP Zucchini “Lasagna” Recipe
I love this simple dish with alternating layers of beefy vegetables and strips of zucchini. It’s healthy and wholesome!
Making it AIP
OK, real talk folks. This aip zucchini lasagna is all kinds of delicious, however, it probably won’t taste like what grandma used to make.
Here’s why: That lasagna of old contains staples that we need to work around for aip, namely cheese, noodles, and tomato sauce. And if your lasagna was anything like mine used to be, we’re talking about cheese on top of cheese with a side of cheese.
It’s quite common for recipes to include ricotta, mozzarella, and Parmesan. Because clearly one isn’t enough.
Now that that disclaimer is out of the way, let’s get to the fun part – what ingredients can we use to make this as tasty and comforting as possible?
Obviously, zucchini are stepping up and filling in for the lasagna noodles. Easy, done and done.
Instead of all that cheese, we’re more than doubling down on veggies, with carrots, beets, mushrooms, and onions coming to play. A nice ground beef is added too, so that you’ve got some protein and a little more body to the dish.
Instead of tomato sauce or paste, I used tamari sauce (coconut aminos works too) and red wine vinegar. These ingredients will add some moisture and flavor.
Essential Advice: The Zucchini Must be Dry
Don’t be tempted to skip salting the zucchini to take the moisture out. I speak from experience; your lasagna is going to be flooded when it comes out of the oven if you don’t put in the effort to dry it out.
Yes, it’s a little more work. But you’ll get a far better outcome.
- 4 zucchinis (480 g)
- 2 carrots, peeled and finely diced (100 g)
- 1 medium onion, peeled and diced (110 g)
- 2 Tablespoons of olive oil (30 ml)
- 2 cloves of garlic, peeled and finely diced (6 g)
- 33 white button mushrooms, finely diced (330 g)
- 1 lb of ground beef (450 g)
- 2 beets, finely diced (164 g)
- 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
- 2 Tablespoons of red wine vinegar (30 ml)
- Sea salt
- Cut the zucchini along its length into long thin strips approximately 1/4-inch thick. Pour sea salt generously over the strips and place on cooling racks placed over trays. Let sit for 1 hour, turning the pieces over every 20 min. After an hour, firmly pat each piece dry using paper towels.
- While those are drying, heat the olive oil in a large pan and fry the onions and garlic until softened. Add the diced carrots, diced mushrooms, ground beef and diced beet to the frying pan and cook until the beef has browned and all moisture has evaporated. Stir in the red wine vinegar and coconut aminos. Season the mixture with salt.
- In a dish, alternate layering the zucchini slices and beef mixture and cover with foil. Bake for 20 minutes then remove the foil and return to the oven for an additional 5-10 minutes.
All nutritional data are estimated and based on per serving amounts.
- Calories: 195
- Sugar: 4 g
- Fat: 14 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 10 g