Tuesday, July 10, 2018

Healthy Zucchini Lasagna


Summertime is all about grilling at our house. We've pretty much lived off of grilled meat and veggies for the last month, and we haven't done much of cooking a cohesive meal. My parents currently have an abundance of zucchini and sent us home with some, so after grilling a few of them, I decided we should get a little more creative with the ones we had left.

Enter zucchini lasagna! All you do is replace the lasagna noodles with strips of zucchini, so you get more veggies and less carbs. And, you still get to grill! Grilling the zucchini helps dry them out and give them a nice texture that really adds to the lasagna. 



This dish is so incredibly flavorful! The only thing I said I would change next time is serving it with bread to soak up all the delicious sauce. Which kind of negates the low carb thing. Or maybe since there are no noodles, it totally evens out, right?

Without further ado, let's get to it!

Recipe adapted from Skinnytaste

Ingredients:

  • 1 lb ground turkey
  • 1 1/2 teaspoons kosher salt
  • Extra Virgin Olive Oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 1 tsp Italian seasoning
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 3/4 cups part-skim ricotta
  • 3/4 cup cottage cheese
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese


  • DIRECTIONS:

    In a medium sauce pan, heat 1 T of olive oil and brown meat seasoning with salt. When cooked, remove from pan and set aside.

    Add 1 T olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.


    Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

    Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

    Preheat oven to 375°.

    In a medium bowl mix ricotta cheese, cottage cheese, parmesan cheese and egg. Stir well.

    In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

    Let stand about 5 – 10 minutes before serving.






    Would you try zucchini lasagna? Be sure to tag us if you try it so we can see how it turns out!

    -Molly

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