Low Carb Zucchini Lasagana
Hot-Melty-Cheesy weekend VIBES 
Homemade Zucchini Lasagna is the PERFECT weekend dinner idea! This recipe is EXTREMELY satisfying, and worth the extra effort.
Zucchini Lasagna gives you all the flavor you’re looking for while keeping things a bit lighter – exchanging zucchini for the typical lasagna pasta noodles.
Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.
Zucchini is extremely low in calories, but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Rachel’s Tips:
Use a mandolin to easily slice your zucchini evenly into full-length slices as shown.
Use YOUR favorite marinara sauce, because that’s where this dish gets a lot of its flavors!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar. Tomatoes naturally contain sugar, but there shouldn’t be added sugar on the ingredients list.
Marinara sauce should contain just a few simple ingredients such as tomatoes, garlic and herbs.
4 servings
Ingredients:
- avocado oil spray
- 4 medium zucchini, thinly sliced lengthwise
- sea salt and freshly ground black pepper, to taste
- 1 lb ground turkey, chicken, or lean beef
- 1 (15 ounce) jar organic marinara sauce, or crushed tomatoes
- 3-4 cloves fresh garlic, pressed
- 2 tsps Italian seasoning
- 1-2 tsp crushed red pepper flakes, to taste
- 1 cup ricotta cheese, or cottage cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- large handful of fresh basil, chopped
Instructions:
Preheat your oven to 375 degrees f.
Lightly spray a rectangle baking dish with avocado oil and line a large, flat baking sheet with parchment paper. I used a STAUB Ceramic Rectangular Baking Dish 11″ X 8″ for this recipe. If you’d like to double this recipe up, I’d recommend using a 13″ × 9″.
Arrange your zucchini slices onto your prepared flat baking sheet, without overlapping. Sprinkle zucchini with sea salt and pepper.
Bake zucchini in your preheated oven for 8-10 minutes; Depending on their thickness, the slices should become slightly tender and release most of the moisture.
Once the zucchini slices are ready, use a paper towel to pat them dry and absorb as much moisture as possible.
Heat a large skillet over medium heat and spray with a touch of oil.
Add in your ground meat and cook, breaking up the meat with a wooden spatula, for about 6-8 minutes.
Stir in the marinara sauce, garlic and seasonings. Allow sauce to simmer over medium-low heat until thickened, about 15 minutes.
Meanwhile, in a small bowl, combine the ricotta, 2/3 cup of shredded mozzarella, the egg and chopped fresh basil. Season with a pinch of sea salt and pepper and stir well to combine.
To assemble your lasagna, spread a big spoonful of meat sauce onto the bottom of your baking dish.
Arrange a layer of zucchini slices evenly over the sauce, and top them with a thin layer of cheese mixture. Continue with a layer of meat sauce, then zucchini, then cheese; alternating so on – until all your ingredients are assembled.
Sprinkle the top with remaining mozzarella cheese.
Bake in your preheated oven until bubbly and melty, for about 20-25 minutes.
Garnish with additional fresh basil if desired, then serve.
Rachel
Category: Dinner, Recipes
Servings: 4
Ingredients
- avocado oil spray
- 4 medium zucchini, thinly sliced lengthwise
- sea salt and freshly ground black pepper, to taste
- 1 lb ground turkey, chicken, or lean beef
- 1 (15 ounce) jar organic marinara sauce, or crushed tomatoes
- 3-4 cloves fresh garlic, pressed
- 2 tsps Italian seasoning
- 1-2 tsp crushed red pepper flakes, to taste
- 1 cup ricotta cheese, or cottage cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- large handful of fresh basil, chopped
Instructions
- Preheat your oven to 375 degrees f.
- Lightly spray a rectangle baking dish with avocado oil and line a large, flat baking sheet with parchment paper. I used a STAUB Ceramic Rectangular Baking Dish 11" X 8" for this recipe. If you'd like to double this recipe up, I'd recommend using a 13" × 9".
- Arrange your zucchini slices onto your prepared flat bakkng sheet, without overlapping. Sprinkle zucchini with sea salt and pepper.
- Bake zucchini in your preheated oven for 8-10 minutes; Depending on their thickness, the slices should become slightly tender and release most of the moisture.
- Once the zucchini slices are ready, use a paper towel to pat them dry and absorb as much moisture as possible.
- Heat a large skillet over medium heat and spray with a touch of oil.
- Add in your ground meat and cook, breaking up the meat with a wooden spatula, for about 6-8 minutes.
- Stir in the marinara sauce, garlic and seasonings. Allow sauce to simmer over medium-low heat until thickened, about 15 minutes.
- Meanwhile, in a small bowl, combine the ricotta, 2/3 cup of shredded mozzarella, the egg and chopped fresh basil. Season with a pinch of sea salt and pepper and stir well to combine.
- To assemble your lasagna, spread a big spoonful of meat sauce onto the bottom of your baking dish.
- Arrange a layer of zucchini slices evenly over the sauce, and top them with a thin layer of cheese mixture. Continue with a layer of meat sauce, then zucchini, then cheese; alternating so on - until all your ingredients are assembled.
- Sprinkle the top with remaining mozzarella cheese.
- Bake in your preheated oven until bubbly and melty, for about 20-25 minutes.
- Garnish with additional fresh basil if desired, then serve.
© Copyright CleanFoodCrush ® LLC 2014-2020 - Rachel Maser - CleanFoodCrush.com
from Clean Food Crush https://ift.tt/3gEKxCs
No comments:
Post a Comment