I used to call this Zucchini lasagna, but without the cheese – it really is just a baked layered thing with zucchini and meat sauce. Anyway, depending on how big the batch is you’re are making, and how quick at chopping you are, It can be a little time consuming with the vegetable prep, but pretty easy and straight forward.
1# bison (Or Beef)
1 red onion
3 large cloves garlic
1 tbsp sesame oil
1 28oz can Cento crushed tomatoes
2 bay leaves
A bunch of fresh basil
A little Salt, pepper, ground ginger, cayenne pepper, oregano
1/8 ish cup coconut milk (Trader Joe’s, light)
1/8-1/4 cup chicken broth
In a pan, put a little sesame oil and add the onions, shallots, and garlic.
Sauté for a few minutes until the onions begin to caramelize. Add the bison meat and let brown a little. Add the coconut milk and chicken broth, stir and let simmer a minute. Add the crushed tomato bay leaves,spices and stir. Let simmer on medium low while you prep zucchini.
Cut ends off zucchini and slice length wise, cutting into long thin-ish strips.
Take the sauce off the heat and place a thin layer at the bottom of a 9×9 glass baking pan. Arrange a layer of zucchini slices.
Add another layer of sauce and then place another layer of zucchini perpendicular to the previous layer. Alternate layers of zucchini and sauce, and finish with a sauce layer.
Bake in a pre-heated oven (400) for 15 min uncovered, then turn the heat to 350, cover and cook another 20-30 min. Let rest 20 minutes before serving.