Made steaks the other night and had one leftover. Ever wonder what to do with those leftovers? Or is it just me? I had leftover steak, spaghetti sauce, and cream cheese. Guess what I made.

Steak Zucchini Lasagna

3 small  zucchini

1T           kosher salt

1 fillet     steak, grilled

1c            spaghetti sauce

                olive oil for drizzling

                salt and pepper

1t            italian seasoning

4oz         light cream cheese

1/3c       parmesan, shredded

Slice zucchini into long strips, about 1/4″ wide. Layer zucchini in a colander or on a paper towel and sprinkle with salt. Let drain for 15 minutes then pat dry with a paper towel.

Slice steak into 1/4″ thick slices, then cut again making bite sized pieces.

Assemble the lasagna:

Spray an 8″x8″ with a little cooking oil.

Place 1T sauce in the bottom and spread around.

Add one layer of zucchini, sprinkle with a little olive oil, italian season, salt, and pepper.

Add 1/3 of the meat.

Using 1/3 of the cream cheese, drop dots around meat.

Using 1/3 of the spaghetti sauce, drop by spoonful around the layer.

Sprinkle with 1/3 of the parmesan.

Repeat layers until all is used up.

Bake at 350, 38-40 minutes.

Let cool 8-10 minutes, then enjoy.

Please note this recipe was developed at high altitude, your baking time may vary.