Gluten-Free Zucchini noodless Lasagna

One of my familys favorite summer time dishes is our noodless zucchini lasagna!  We pick large zucchinis (or several smaller ones) from our backyard garden, and go from there.

First thing you will want to do is peel your zucchini, then slice into generous sized flat slices the long way (the zucchini will act as your noodles).  Make sure you cut all the seeds out of the slices that have seeds in them, no one wants to bite into your yummy lasagna and find a zucchini seed. ;-)   Next I brown 2 pounds of turkey burger, hamburger or sausage (your choice, we like them all), I add about 3 tablespoons of granulated garlic, 2 tablespoons dried oregano, and about 3 tablespoons of dried diced onions (you can use fresh if you like).  Once the meat is cooked through and spices are well blended, I add 1 large jar gluten-free spaghetti sauce (you can add more or less, depending on how much your family likes tomato products).  While the meat, spices and sauce are blending together over low heat, I grate some cheese (I like to use colby-jack or a cheddar/mozzarella mixture).   Now, pull out your lasagna pan (I use the 13ish by 10ish tinfoil pans, makes for EASY clean up) and ladle some of the meat sauce mixture into the bottom of the pan, just enough to lightly coat the bottom of the pan.  Then add a layer of zucchini noodles, a layer of meat sauce, and a layer of cheese.  Repeat layering until pan is almost full.  If using a tinfoil pan, you may want to play it on a cookie sheet for added support.  Cover with tinfoil and bake at 350 degrees for about 45 to 60 minutes (until everything is heated completely, cheese is melted and zucchini is softened).   Take out of oven and let stand for about 15 minutes, then serve and ENJOY!

Okay - so this one isn't so quick and easy, but it surely isn't difficult either!  =D

You will need:

2 pounds ground meat (hamburger, turkey burger, sausage, or other)
2 large zucchini or several smaller zucchini
3 tablespoons granulated garlic
2 tablespoons dried oregano
3 tablespoons dried diced onions
1 large jar gluten-free spaghetti sauce of your choice
about 1 pound cheese (more or less depending on your family's tastes)