Lasagna replaces pasta with low-calorie zucchini

Zucchini are also pretty easy to find in even the smallest grocery store.

In addition to the cheese-coated zucchini planks, the recipe features an easy meat-and-tomato sauce and two cheeses: shredded mozzarella and dollops of ricotta. Designed to serve just two or three people, it's made in a loaf pan for just four or five slices.

This dish isn't for everyone. But that's an easy enough fix if you're 100% vegetarian — simply omit and make up the difference with a little more cheese, or substitute a plain tomato sauce. Either way, it's both filling and pretty tasty.

Pan Zucchini Lasagna

2 medium zucchini, ends trimmed

1 egg

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

2 teaspoons Italian seasoning, divided

Olive oil, for pan

1 clove garlic, minced

1/2 onion, chopped

1/2 pound ground beef

1/2 cup canned tomatoes

Red pepper flakes

Salt and pepper

8 ounces shredded mozzarella

1/3 cup ricotta

1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees. Line a loaf pan with overhanging strips of parchment paper (so you can lift the lasagna out after cooking).

With sharp kitchen knife or mandoline, slice zucchini into very thin slices.

In large bowl, beat egg with a little water. In a second bowl, stir together panko, grated Parmesan and 1 teaspoon Italian seasoning. Dip zucchini slices into egg, then into the panko mixture and press so the crumbs adhere. Place on a plate and set aside while you make sauce.

Pour a glug of oil into a large saute pan and heat over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute, then stir in ground beef. Cook, breaking up with a fork or spoon, until meat is browned.

Add canned tomatoes and red pepper flakes and stir to combine. Cook for about 2 minutes, then season to taste with salt and pepper.

Place a layer of breaded zucchini in the bottom of the prepared loaf pan. Top with 1/3 of the mozzarella cheese, and 1/3 of sauce. Dot with 1/3 of the ricotta. Repeat two more times for three layers, then sprinkle the chopped parsley on top.

Place in preheated oven and bake for 35-40 minutes, or until and top are bubbly and slightly crispy. Remove from oven and allow to sit for 5-10 minutes before slicing.

Tribune News service