Easy RV Oven Recipe

At our inaugural StressLess Camping Quartzsite Meetup we enjoyed several potluck meals. We ate very well. We are happy that our friends agreed to share their favorite recipes with us, and now we share one with you.

Big thanks to Ingall Bull, who made his zucchini lasagne for a potluck. Ingall inspires us - and hopefully everyone he camps with - to try out that RV oven and do great things with it!

Ingall’s lasagne was extra special because he uses family-grown tomatoes and zucchini. From the garden to the potluck table, this dish did not last long!

Ingall Bull’s Easy RV Oven Zucchini Lasagne

Ingredients:

1 pound 90% Lean Ground Beef

1/4 cup Onion (Chopped)

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

1/4 tsp Salt

1/4 tsp Pepper

1 can (15 oz) Tomato Sauce

1 Large Egg, lightly beaten

1 Cup 2% cottage cheese

4 Medium Zucchini (about 1-3/4 pounds)

3 TBSP All-Purpose Flour

1 Cup Part-skim Mozzarella, shredded

Additional Shredded Mozzarella To Taste

Instructions:

1. Preheat oven to 375°

2. In large skillet, cook and crumble beef with onion over medium-high heat until meat is no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes.

3. In a bowl, mix egg and cottage cheese.

4. Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Toss zucchini with flour. Layer half the slices in a greased 13x9-inch baking dish. Top with the cottage cheese mixture and half the meat sauce.

5. Add remaining zucchini slices. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

6. Bake, uncovered, until heated through, about 40 minutes. Sprinkle with additional shredded cheese. Let stand 10 minutes before serving.

StressLess Tips:

Really, try your RV oven. It’s not as scary as people make it out to be!