Zucchini Lasagna Food

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ZUCCHINI LASAGNA

2022-03-20



Zucchini Lasagna image

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients:

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1 large egg, lightly beaten
  • 1 cup 2% cottage cheese
  • 4 medium zucchini (about 1-3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 1 cup shredded part-skim mozzarella cheese
  • Additional shredded mozzarella cheese, optional

Steps:

  • Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

ZUCCHINI LASAGNA RECIPE BY TASTY

2018-01-20



Zucchini Lasagna Recipe by Tasty image

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.

Provided by Claire Nolan

Categories     Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 20

Ingredients:

  • 2 zucchinis
  • 1 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • ½ large white onion
  • 2 cloves garlic
  • 1 lb ground turkey
  • 28 oz crushed tomato
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 16 oz ricotta cheese
  • 1 egg
  • 1 tablespoon fresh parsley, minced
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon salt
  • ½ teaspoon pepper

Steps:

  • Cut the ends off of the zucchini, and cut in half, lengthwise.
  • Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
  • Dab zucchini strips with a paper towel to absorb the excess moisture.
  • In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  • Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
  • Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  • Preheat oven to 375˚F (190˚C).
  • In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  • Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
  • Bake for 50 minutes (times and temperatures may vary depending on the oven).
  • Let rest for at least 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

ZUCCHINI LASAGNA

2022-03-20



Zucchini Lasagna image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Ingredients:

  • 1 tablespoon olive oil
  • One 20-ounce package cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 15 ounces spinach, rinsed and drained
  • 3 large zucchinis (about 1 1/2 pounds)
  • 1 pound mozzarella
  • 6 fresh basil leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 3 cups low-fat cottage cheese
  • 1 cup freshly grated Parmesan
  • 2 eggs, beaten
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Two 24-ounce jars store-bought marinara sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
  • Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
  • Grate the mozzarella cheese and set aside.
  • Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
  • To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
  • Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.

Top Asked Questions

  1. How to cook lasagna with zucchini?
    Spread half of the meat sauce over the bottom of a baking dish. Arrange zucchini slices on top. Spoon half the ricotta mixture over the zucchini. Then place the remaining meat sauce, zucchini and ricotta on top. Finally, sprinkle the top of the lasagna with shredded mozzarella cheese. Cover the dish with foil and bake for 30 minutes.
  2. What are the ingredients in zucchini lasagna?
    The ingredients for zucchini lasagna are pretty basic: zucchini, ground beef, pasta sauce, ricotta, parmesan, mozzarella, egg, basil and parsley. But there are a few small details to watch out for when it comes to the texture and consistency.
  3. How to cook zucchini pasta?
    Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well. Make 1 layer of zucchini slices in the prepared baking dish.
  4. What do you need for low carb zucchini lasagna?
    This low carb zucchini lasagna is packed with veggies and protein. You know I don’t skimp on flavor, so get ready to fall in love with the amazing turkey meat sauce. Here’s what you’ll need: Zucchini: the star of the show in this no-noodle zucchini lasagna recipe! Olive oil: to cook those veggies for the turkey meat sauce.

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