My family LOVES both Zucchini Boats and Zucchini Lasagna. However, on hot summer days, I do not like spending a ton of time in the kitchen, prepping, chopping, and standing over the stove sautÃ©ing. A few weeks ago I decided to prepare 10 of these dinners ahead of time and put them in my freezer. This is how I did it! (This recipe is for 5 meals, you can double it for 10!).
- 1/2 cup butter
- 3 onions, chopped
- 30 cloves garlic, minced
- 1 lb mushrooms, chopped
- 5 lbs ground beef
- 5 lbs ground pork (or Italian Sausage is even better, if it doesn't have any questionable ingredients!)
- 2 cups fresh basil, chopped
- 3/4 cup dried oregano
- 1 cup dry white wine
- 40 oz tomato paste
- 140 oz crushed or diced tomatoes
- sea salt and black pepper (a generous amount)
- other ingredients
- extra 28 oz jar of crushed or diced tomatoes per Zucchini Lasagna Recipe
- 2 cups white cheddar cheese per Zucchini Lasagna or Zucchini Boat Recipe
- Saute the onions and garlic and mushrooms in 1/2 cup of butter until softened, set aside in a large bowl.
- Cook the beef and pork in batches (unless you have a giant sized pan that can fit all of it at once!) :) Add the cooked meat to the large bowl.
- Add the basil, oregano, white wine, tomato paste and diced tomatoes.
- At this point, you can freeze the mixture in 5 bpa-free plastic bags and label them "Zucchini Boats or Zucchini Lasagna Filling".
- You will also want to freeze bags of 2 cups of white cheddar cheese per recipe (5 bags, total).
- For each Zucchini Lasagna recipe, you'll also want to have on hand (in the pantry) 1 extra jar of crushed or diced tomatoes (28 oz).
This is what the bags looked like. Just make sure they don’t stick together when you freeze them! It might be best to freeze them on separate shelves and then stack them nicely like this.
To make the Zucchini Boats:
- Â Start defrosting 1 bag of the meat mixture 1 or 2 days before you want to use it.
- The day you’ll be eating Zucchini Boats, cut 3 or 4 medium Zucchini in half lengthwise, and then use a spoon to scoop out the middle to make a “boat”. If the middle part isn’t too seedy, you can save it for a later use (like to fry up in eggs the next morning! Yum!).
- Stuff the meat mixture into each boat. Top each boat with shredded white cheese (use the 2 cup baggies that you’ve already frozen).
- Bake at 350 degrees for 40 minutes to an hour, or until the zucchini is tender and the meat is heated through.
To make the Zucchini Lasagna:
- Start defrosting 1 bag of the meat mixture 1 or 2 days before you want to use it.
- The day you’ll be eating Zucchini Lasagna, use a vegetable peeler to slice 2 or 3 zucchinis lengthwise to make long strips like lasagna noodles. Salt these “noodles” and set them aside in a colander to let them weep for about 30 minutes.
- Open a 28 oz jar of crushed or strained tomatoes (that you’ve saved just for this recipe!) and pour 1/3 of it into the bottom of a 9×13 pan.
- Layer zucchini “noodles” on top of it, and then meat mixture, and then some cheese (from the 2 cup baggies that you’ve frozen).
- Repeat this layering, with some of the crushed tomatoes, some of the meat, and finally, cheese over the top layer.
- Bake at 350 degrees for about 45 minutes to an hour, or until the zucchini is tender and the meat is heated through.
This recipe is a part of my Well Stocked Freezer series. I’ll be sharing some more great freezer tips and recipes very soon!
Do you have any good summer-time freezer meal recipes? Share!