Aug 7, 2014

Zucchini Lasanga

So, on the hunt for low carb food, aaand still have a massive amount of zucchini to get rid of. Pinterest has been amazing, and I've found many recipes that substitute pasta for zucchini! So tonight I made zucchini lasagna.. and to my AMAZEMENT it was only 3 Points+ a serving. 3!!! Insane! Now as you'll see in the recipe, there isn't much cheese. I'm really not a cheese-lover as I'm lactose intolerant.. so I don't miss it much. However you can add more, just mind, it will be more points! I had my bff over tonight and we both had one serving thinking we'd be back for more, but we were stuffed! Granted we also served it with some garlic bread that I made using light low-fat English muffins, which ended up being 4 points+ each, which was well worth it!

Now, I used a mandolin to slice my zucchini. Also the zucchini that I have are HUGE.. and I feel like the centers are way too soft and seedy - I just don't like that texture. So I scooped them out and sliced only  the hard fleshy parts. Also you'll notice I did half and half on the cheese. Really, that's all the cheese I had in the house... haha! I'm not sure if it would have been less point value to use all fat free, but it was good regardless.. and I mean.. it's 3 points! COME ON! When you make it, it doesn't seem 'wet' enough. But salting the zucchini help it to release it's water content and creates more liquid while cooking.

Zucchini Lasagna
12 Servings  3 Points+ each

  • 1 Large Zucchini, thinly sliced
  • 1lb ground turkey
  • 4 Roma tomatoes, chopped
  • 1 TB minced garlic
  • 1/2 cup pasta sauce
  • 1 cup part-skim mozzarella cheese
  • 1 cup fat free mozzarella cheese
  • 3 TB graded Parmesan Cheese
  • 2 tsp Italian seasonings
  • Salt and Pepper
Brown turkey meat in large skillet. Once browned, add tomatoes, garlic and Italian seasonings. Allow to cook until tomatoes are cooked down. Add pasta sauce and take off of heat. Lay down first layer of zucchini in a casserole dish and lightly salt and pepper. Add 1/3 of the meat/sauce mixture. Top with 1/3 of the mozzarella cheeses, and sprinkle with 1TB of Parmesan cheese. Add next layer of zucchini, and season with salt and pepper. Repeat layer. Add last layer of zucchini and repeat the process. Bake, covered with aluminum foil, at 350 for 30 minutes. Remove foil and bake for another 15. Let cool a bit before cutting and serving.

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