I am so excited to tell you about my latest recipe added to my rotation. Zucchini Couscous Lasagna Casserole! Yum! I based it off of a recipe from Recipies.com but the sauce needed a little something so I improvised. Also, I really like Israeli couscous as opposed to the ground up bits, so I modified it to accommodate that as well.
Original recipe from: Recipes.com
Serves: 6 Prep: 30 min Cook: 30-35 minutes
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 lb ground beef, cooked
- 1 cup Israeli couscous (little balls, Lebanese will also do)
- 2 medium zucchini, sliced ⅛ inch thick
- 1 cup chicken or vegetable broth
- 4 cups puréed tomatoes
- ¼ teaspoon each salt & pepper
- grated parmesan cheese for garnish
- ¼ teaspoon each oregano, parsley
- 2- 3 chipotles in adobo
- Cook the onion, garlic and ground beef, set aside.
- Cook the couscous. In case you don’t know how… combine a tablespoon or two of oil and the couscous in the bottom of a pot. Roast until light – golden brown and fragrant. Add ½ cup chicken stock and simmer until absorbed and couscous is cooked through. If you are using the ground up couscous you can add it to the tomato sauce in step 5 without pre-cooking.
- Heat oven to 375 degrees.
- Bake zucchini, drizzled in oil and seasoned with salt and pepper until almost cooked. This will speed up the final baking time.
- Combine remaining chicken stock, tomatoes, oregano, and parsley. Bring to a gentle boil. Add finely minced chipoltes slowly, they get hot quick! Also seeds are the really spicy bits, so if you just want flavour try to avoid seeds. Add couscous.
- Assemble! Layer a 8×8 or 9×9 pan. Spoon a thin layer of tomato sauce in the bottom, top with zucchini, and then a portion of ground beef. Repeat the layers and finish with the tomato sauce. Sprinkle with parmesan cheese.
- Bake uncovered until bubbly on the edges, about 15-20 minutes.
Hope you like it, we loved it! – Joy