Dinner Tonight: Primal Zucchini Lasagna
This is a good recipe for building up your freezer stocks. I used about six big fat zucchini, and that was more than enough. For the meat, I used half ground beef and half ground pork (with some extra oregano, fennel seed, and chili flakes to make it more like Italian sausage). I also opted for the mushrooms for a little extra umami. Here’s a tip: be sure to drain your browned meat if it’s dropped a lot of fat/water. I always skip that step, and it does make the final dish a little sloppy. (Mostly just an aesthetic issue though – it still tastes good!) And obviously this is a low-carb lasagna that will fill you up without pasta. 🙂