ZUCCHINI LASAGNA: PIZZA STYLE LOW CARB & HIGH PROTEIN
The BEST lasagna he has ever had. Yes, including ones with real noodles and beeeef. Better than his mom Lasagna (sorry Mom!)
You couldn’t even tell it was zucchini. And, guys, my man is a not a lover of the veggies. Every time I serve him ANYTHING that even REMOTELY resembles a vegetable he gets this “I am MAN, I need MEAT” hostility towards me. EVERY. SINGLE. TIME. Until THIS.
It actually tasted like real pizza. But, also tasted like lasagna. At the same time. I would call that a great success. The beauty of all of this is that you can get a little ca-ray-zay with it. I mean, you can put whatever pizza toppings you like on it! Don’t like olives? Me either! Confession: those little guys you see there are totally just to make it look like really authentic pizza and stuff. As authentic as pizza can be that is made with zucchini. And has no crust. Whatever. It’s good. And, it’s healthy, low carb AND gluten free.
You can practically eat the whole thing.
PREPARATION
Preheat the oven to 350 degrees.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
Lay them out flat onto a cookie sheet and sprinkle with 1 Tbsp salt.
Bake them for 10-15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.
In a large pan, heat the olive oil over medium/high heat. Add in the ground turkey, diced onion, diced garlic, 1 tsp of salt, and a pinch of pepper. Cook until the onion is soft and the turkey is browned.
While the turkey cooks, beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
Once the turkey is done, it's time to assemble the lasagna!
Spray a 9x13 inch baking dish with cooking spray.
Start by pouring half the jar of pizza sauce on the bottom, followed by half the turkey, then layer half the zucchini noodles, half the ricotta mixture, half the pepperoni slices,and finish with half the grated mozzarella cheese.
Repeat the layers once more, except add the chopped pepper and olives on top of the last layer of mozzarella. Sprinkle with 2 Tbsp Parmesan cheese.
Turn the oven up to 375 and cover the lasagna with tin foil.
Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
Notes
This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer.
INGREDIENTS
3 Large zucchinis
1 Tbsp Salt
For the lasagna:
1 lb Ground 99% fat-free Turkey
1 Cup Onion diced (1 small onion)
2 Tbsps Olive oil
1 tsp Salt pepper
1 1/2 Tbsps Fresh garlic diced
1 14 oz Jar of pizza sauce
1 15 oz Container of light or fat-free ricotta cheese
1 Large egg
8 oz Light Mozzarella cheese grated
2 Tbsps Parmesan Cheese (I use that really fine pre-grated stuff)
2 Cups Turkey Pepperoni slices 48 pepperonis to be exact
1/2 A Large green pepper chopped
1/4 cup Slivered olives
NUTRITIONAL INFORMATION
Calories 280 Calories from Fat 98 Total Fat 10.9g 17% Saturated Fat 5.3g 27% Polyunsaturated Fat 0.3g Monounsaturated Fat 1.5g Cholesterol 86.1mg 29% Sodium 1761mg 73% Potassium 252.9mg 7% Total Carbohydrates 13.3g 4% Dietary Fiber 2.4g 10% Sugars 7.4g Protein 32.4g 65% Vitamin A 20.1% Vitamin C 28.2% Calcium 20% Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.
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