ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
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Top 10 Zucchini Recipes | Recipe Compilations | Allrecipes.com
Zucchini is one of summer's best vegetables! Get the recipes:
Ultimate Low Carb Zucchini Lasagna
Zucchini Noodle Shrimp Scampi
Zavioli with Spinach and Ricotta
Tomato Zucchini Casserole
Easy Chicken with Mushrooms and Zucchini in Cream Sauce
Lemon Zucchini Bread
Zucchini Bars with Spice Frosting
Zucchini-Parmesan Cheese Fritters
Baked Zucchini Fries
Chicken Zoodle Soup
#zucchini #vegetables #zoodles
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Easy Zucchini Parmesan | Your New Favorite Way To Prepare Zucchini
Eggplant Parmesan is a classic Italian dish but this same concept can be applied by using zucchini. The zucchini creates a tenderness to the dish and it is surprisingly light, and only uses a handful of ingredients to make. This breaded Zucchini Parmesan is fried until crispy and baked in a casserole dish with layers of marinara sauce and mozzarella cheese. The preparation takes a little bit of time before you assemble it in the casserole dish and bake it, but the effort is so well worth it.
This is one of my favorite ways to make use of the abundance of summer garden zucchini I have in my garden. A simply delicious way to use zucchini.
Easy Zucchini Parmesan
Serves 4 - 6
3 Zucchini (Amounts will vary depending on the size of the zucchini)
Parmesan Cheese, as the desired amount
Mozzarella, shredded, as the desired amount
Breadcrumbs, as needed
Eggs, as needed
Olive Oil for frying, as needed
Ricotta Filling
15 oz Ricotta, I prefer whole milk
¼ Parmesan Cheese, grated
2 eggs
2 Tablespoons Parsley, finely chopped
Tomato Sauce
28 oz can whole peeled tomatoes plus ¼ cup water to rinse out can/jar
2 Garlic cloves
1 Teaspoon each of Onion Powder, Oregano, and Salt
½ Teaspoon Pepper
Preheat the oven to 400 degrees
1. Cut zucchini lengthwise about ½ inch thick. Place an even layer of slices on a baking sheet. Once all zucchini are sliced, lightly sprinkle salt on each slice. Let sit for 5-10 minutes to draw out excess water. Once drained, pat each slice to dry off and set aside.
2. Prepare the ricotta mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
3. Prepare the sauce mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
4. Optional step: Have a sauté pan over medium-high heat with enough olive oil to coat the bottom of the pan. (Add more oil as needed throughout the cooking process.) Prepare a shallow pan with a few eggs, salt, and pepper. And another pan with Italian seasoned breadcrumbs. Place each slice of zucchini first in egg wash, then breadcrumbs, and then place in a sauté pan until both sides are golden brown. Place on a paper towel to drain off any excess oil.
Assemble
1. In a baking dish, add enough sauce to coat the bottom. Add the first layer of Zucchini.
2. Evenly add a thin layer of Tomato Sauce.
3. Dollop a couple of spoonfuls of Ricotta Mixture across the first layer.
4. Sprinkle a layer of Parmesan Cheese.
5. Add a layer of Mozzarella Cheese.
6. At this point, the second layer of zucchini will be placed. This layer will place the zucchini in the opposite direction of the first layer.
7. Repeat steps 2 through 5.
8. If the baking dish used is deep, and there is enough zucchini, a third payer can be created. For this layer, place the zucchini in the same direction as the first layer.
9. Top the final layer with Tomato Sauce only.
10. Before placing the zucchini in the oven, have a piece of aluminum foil ready that has been sprayed with cooking spray. This will prevent anything from sticking to the foil. Place the side with the cooking spray on top of the noodles. Seal the foil around the baking dish and place it in the oven.
11. The cooking time will vary depending on the depth of the zucchini parmesan. Generally, 50 - 60 minutes for a 2-layers and 1 hour to 1 hour and 15 minutes for a deeper dish zucchini parmesan.
12. You will know when the zucchini is ready when it is bubbly around the edges. At this point, remove the foil from the baking dish, sprinkle with more mozzarella and parmesan cheese and place back in the oven long enough to melt the mozzarella cheese.
13. Finally, remove from the oven and let cool for about 10 minutes for the zucchini parmesan to set.
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TURKEY ZUCCHINI SKILLET | easy, low carb dinner idea
This Turkey and Zucchini Skillet is a super simple, low-carb, one-pan, week night meal that is perfect for families or as recipe to add to your meal-prep.
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TURKEY ZUCCHINI SKILLET RECIPE
1 pound ground turkey
4-5 cloves of garlic, chopped
1 onion, chopped
4 small-medium zucchini, cut into quarters then chopped
2-15 ounce cans of diced tomatoes
1 heaping tablespoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese and red pepper flakes (*optional toppings)
DIRECTIONS:
Heat a large non-stick skillet over medium heat and add oil. Once the olive oil is hot, stir in your onions and garlic along with a pinch of salt. Let them cook for a couple minutes or so or until your onions are fragrant and beginning to look translucent.
Push all the veggies to one side of the pan and then using a wooden or rubber spatula, stir in your ground turkey. Season the turkey with some salt and pepper be sure to break it up into small pieces.
Once the turkey has lost it's pink color, begin to combine the ground turkey with the onions and garlic.
Add in zucchini, oregano, a little more salt and pepper, and tomatoes. Give it a good mix and allow everything to simmer for 15-30 minutes depending on how soft you like your zucchini.
Serve over a bed of spaghetti squash (or pasta, rice, cauliflower rice, etc) and top with some red pepper flakes and parmesan cheese. Enjoy!
Nutrients for 1/4th of recipe: Calories: 279; Total Fat: 11.6g; Saturated Fat: 3.5g; Cholesterol: 80mg; Sodium 138mg, Carbohydrate: 19g; Dietary Fiber: 3.5g; Sugars: 10.2g; Protein: 25.6g
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Recipe!! Ground Turkey Old Fashioned Meatloaf **Low-Carb** with baked zucchini side dish
This is a great, low carb, bariatric, healthy Meatloaf made with ground turkey instead of ground beef!
Ground Turkey Old Fashioned Meatloaf
1 lb ground turkey
1 1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 egg, slightly beaten
8 oz diced tomatoes with juice
1/2 cup crackers
Topping:
1/3 cup ketchup
2 tbsp brown sugar
1 tbsp mustard
Preheat oven to 375 degrees F. Mix all ingredients together thoroughly. Place into a 2 at baking dish sprayed with non-stick cooking spray. Pat down firmly into dish. Mix topping ingredients together and spread on top of Meatloaf mixture. Place in ore-heated oven and cook 1 hr to 1 hr 15 mins.
4 oz Meatloaf = 247 calories, 12 carbs.
Baked Zuchinni
Slice up zuchinni and place in single layer on baking dish. Sprinkle with extra virgin olive oil and salt and pepper. Bake at 400 degrees F for 20-25 mins until done to your liking. Once done, stir together to distribute seasonings and enjoy!
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Filled zucchini roll: a simple, yummy recipe that you’ll love
The zucchini roll is a simple, but tasty meal. The omelette in the oven will be much lighter, and you may decide to stuff the roll the way you like. In the summer it is also perfect in its cold version with cheese and ham!
INGREDIENTS
4 eggs
2 zucchini
50g of parmesan
salt
pepper
200g of cooked ham
smoked cheese
PREPARATION
Whisk together the eggs, the salt, the pepper and the Parmesan. Add grated zucchini and combine the mixture well. Pour the mixture into a baking pan and bake for 20-25 minutes at 180 degrees. Remove from the oven and stuff with cooked ham and smoked cheese. Roll up gently and bake for another 10 minutes until the cheese melts. Serve hot!