{"id":714,"date":"2018-07-11T13:00:13","date_gmt":"2018-07-11T16:00:13","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=714"},"modified":"2018-07-05T20:00:40","modified_gmt":"2018-07-05T23:00:40","slug":"zucchini-lasagna","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/07\/11\/zucchini-lasagna\/","title":{"rendered":"Zucchini Lasagna"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div id=\"changeZipDiv\" class=\"rd_col2\">\n<div id=\"retailerContainer\" class=\"rd-retailer-container\">\n<div class=\"rd-retailer-scroll\">3 large zucchini (3 pounds), sliced lengthwise into \u00bc-inch-thick strips<\/div>\n<div class=\"rd-retailer-scroll\">1 tablespoon extra-virgin olive oil<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>12 ounces lean ground beef<\/div>\n<div>1 cup chopped onion<\/div>\n<div>2 cloves garlic, minced<\/div>\n<div>1 (28 ounce) can no-salt-added crushed tomatoes<\/div>\n<div>\u00bc cup dry red wine<\/div>\n<div>1 teaspoon dried basil<\/div>\n<div>1 teaspoon dried oregano<\/div>\n<div>\u00be teaspoon salt<\/div>\n<div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc1\" class=\"clearfix\">\n<div>\u00bc teaspoon ground pepper<\/div>\n<div>1\u00bd cups part-skim ricotta<\/div>\n<div>1 large egg, lightly beaten<\/div>\n<div>1 cup shredded part-skim mozzarella cheese, divided<\/div>\n<div>Chopped fresh basil for garnish<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 400\u00b0F. Coat 2 large baking sheets with cooking spray.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Arrange zucchini slices in a single layer on the prepared baking sheets. Roast until just tender, about 20 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until the beef is browned, 6 to 8 minutes. Add garlic and cook for another minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Combine ricotta and egg in a small bowl.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Top with one-fourth of the zucchini slices and then 1 cup sauce. Dollop one-fourth of the ricotta mixture over the top and sprinkle with \u00bc cup mozzarella. Repeat to make 3 more layers with the remaining zucchini, sauce, ricotta mixture and mozzarella. Bake until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5492946.jpg\" alt=\"Zucchini Lasagna\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 3 large zucchini (3 pounds), sliced lengthwise into \u00bc-inch-thick strips 1 tablespoon extra-virgin olive oil 12 ounces lean ground beef 1 cup chopped onion 2 cloves garlic, minced 1 (28 ounce) can no-salt-added crushed tomatoes \u00bc cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano \u00be teaspoon salt \u00bc teaspoon ground [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-714","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=714"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/714\/revisions"}],"predecessor-version":[{"id":715,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/714\/revisions\/715"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}