I am going to preface this blog post with — start making this with plenty of time to prep. Maybe do this on a weekend or get it ready the night before. We were starving and it wasn’t ready until 6:30 PM. After working out, I was starved! Plus, we usually eat supper around 5 PM so this was a stretch.
Secondly, I am going to offer a few suggestions for you if you ever decide to make this. I would do it again, but it does need some additional spices to “kick it up a notch” – no I am not an Emeril fan.
I found this recipe on Pinterst and adapted it from there. I am trying to cut back on my carbs which I am finding incredibly difficult. I mean, I don’t eat that much bread but whole-wheat tortillas, baked scoops, sweet potato fries and oatmeal are still carbs. This recipe caught my attention because it stated “no carbs” and therefore I was hooked.
Zucchini Lasagna (adapted from www.whatrunslori.com)
- 1 white onion, diced
- 1 pound of extra lean turkey ground sirloin
- 1 15oz can diced tomatoes, low sodium
- 3 tbsp tomato paste
- 3 tbsp Italian spice blend
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, crushed
- 1 pound of zucchini (peeled) and cut into 1/4″ medallion rounds
- 1/2 cup mozzarella
- 2 cups Greek yogurt
- 1 egg
I recommend slicing the zucchini up and putting it in a strainer, then cover it will salt. I mean drench it in salt and let it sit for 30 minutes. Then rinse it really good and get all the salt off. This will pull some of the moisture out so your lasagna isn’t so runny (ours was very runny!) That is the best tip I’ve got for you. We ended up eating ours out of a bowl because it was so runny.
In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute on medium-high until softened, about 3-5 minutes. Add the ground meat, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the meat is cooked through. Set aside when done. Next time, I’ll try adding chili spices or taco spices to kick this flavor in to gear – or a possible jalapeno.
In a medium bowl, combine mozzarella, Greek yogurt, and egg. Mix well. I added plenty of fresh pepper in to this white yogurt mix.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini rounds evenly across the bottom, making a sort of liner. Bake for 45-60 minutes and let it cool for 10 before slicing.
I enjoyed one serving and was full. Garrett had two and a bowl of coco puffs as dessert. BOYS!
I have a few things to try this week including cauliflower pizza crust. Stay tuned!
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