Tag Archives: layered bake

ZukaBurger Casserole

ZukaBurgerCasserole 125

I wanted to make a layered bake, that reminded me of a burger. It’s not a saucy layered bake, though you do get some juices from the vegetables and meat. The Sweet potato layers make up the top and bottom like buns , and you have tomato and onion as toppings. I threw some zucchini in as a green instead of lettuce. I was really happy how it came out, and the layers hold together pretty well, which is sometimes a problem with saucier bakes.

Ingredients:

1 lb grass-fed ground buffalo or beef
2 sweet potatoes [peeled and sliced]
1 large tomato [sliced]
1/2-1 onion [sliced, keeping the rings together]
3 cloves garlic [chopped]
1 zucchini [sliced]
1 yellow summer squash [sliced]

  • Grease a glass 9×9 pan with duck fat. place a layer of sweet potato slices to cover the bottom.
  • Season the ground beef with a little salt, pepper, oregano, and maybe a little chili powder, and press lightly into the pan, covering evenly from edge to edge. [season however you would normally season burger meat]
  • Add the slices of onion on top of the beef, and sprinkle the chopped garlic around, Then place the tomato slices on top.
  • Cover with a layer of zucchini slices and finish off with another layer of sweet potatoes.
  • Rub top layer with duck fat and bake covered 300 degrees for 1 hour
    Increase heat to 400 degrees and bake an additional 30-60 min.

[optionally, you can probably start off at 400 degrees and cook for a shorter amount of time. I used the longer cook method because I wanted to leave it baking while I went to CrossFit. ]

ZukaBurgerCasserole 128

ZukaBurgerCasserole 127

ZukaBurgerCasserole 124


Zucchini Layered Bake

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.

Ingredients:

3-4 zucchini

Meat sauce:
1# bison (Or Beef)
2 shallots
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.

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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.

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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.

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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.

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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.

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