Flavours Issue 3
The food and drink magazine of the Sunshine Coast of British Columbia, Canada
The food and drink magazine of the Sunshine Coast of British Columbia, Canada
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silke's kitchen<br />
zucchini lasagna<br />
On the Coast we have many fine cooks whose careers have<br />
nothing to do with the culinary arts. Dentists and retirees,<br />
composers and teachers, contractors, farmers and kids!<br />
Cuisine is for everyone. And everyone has a favourite recipe or<br />
two that their friends and families adore, and that they are often<br />
asked to share.<br />
Silke Linnmann is a busy personal trainer and body therapist.<br />
She helps her clients optimize their fitness and health and<br />
nutrition is a highly personal but important aspect. Silke likes<br />
satisfying foods that can be prepared in advance and portioned<br />
out for easy lunches and dinners when the schedule gets hectic.<br />
She also finds that it suits her body to be careful of complex carbs,<br />
without avoiding grains altogether: “Grains are a very important<br />
part of your diet and should not<br />
be avoided in general, just choose<br />
organic and in moderation.” And<br />
on the eternal Carb Question, Silke<br />
says, “Everybody is different,<br />
therefore there is no clear rule of<br />
how much complex carbs you can/<br />
should eat.”<br />
This Zucchini Lasagna recipe is<br />
easy, delicious, low-carb friendly,<br />
and a perfect way to use up the<br />
massive vegetables that your<br />
neighbour left on your doorstep<br />
overnight.<br />
Versatile, quick and easy meat sauce:<br />
1 large onion, diced<br />
2 lbs ground beef<br />
2 garlic cloves, minced<br />
1 can diced tomatoes<br />
1 can tomato sauce<br />
Splash of red wine (optional)<br />
Italian herbs(oregano is essential, rosemary, basil, thyme,<br />
parsley if you have them)<br />
Pepper and salt to taste<br />
Shredded Italian cheese (mozzarella)<br />
2 medium or 1 large zucchini(s)<br />
Preheat Oven to 350 degrees F<br />
Slice the zucchini into long ribbons of uniform thickness (a little<br />
thicker than a regular lasagna noodle) using a potato peeler.<br />
In a large pan fry onion for 2 minutes or until golden. Add<br />
ground beef, pepper and salt, stir and brown lightly. Add garlic.<br />
Stir. Add tomatoes and tomato sauce and that splash of wine.<br />
Simmer a few minutes. Remove from heat.<br />
In a large baking dish layer zucchini, meat sauce and cheese.<br />
Repeat until dish is full and/or ingredients are used up. Bake for<br />
30 minutes or until zucchini is tender.<br />
Cut into portions, serve, and enjoy!<br />
FLAVOURS FOOD & DRINK MAGAZINE 27
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