I have the best dish to share with you today. It’s hearty, healthy and absolutely delicious! Think of Lasagna without the starchy noodles. I originally made this dish to see if I could get my daughter to eat some veggies. Well it was a success! She thought the zucchini was pasta and she ate a whole bowl of it. I may or may not have eaten two bowls of it because it was so good and I felt no guilt what so ever like I usually do when I eat lasagna!
This is a dish you can make a head of time for a busy night, make it for someone who needs to eat gluten free or even pack it up as casserole on the go for a friend who may need dinner some night.
- 3 Large zucchinis
- 1 lb Ground 99% fat-free Turkey
- 1 Cup Onion, diced (1 small onion)
- 1 Tbsps Olive oil
- 1 tsp Salt
- 1½ Tbsps Fresh garlic, diced
- 1 14 oz Jar of pasta sauce
- 1 15 oz Container of light ricotta cheese
- 1 Large egg
- 8 oz Light Mozzarella cheese, grated
- 2 Tbsps Parmesan Cheese
- 1 Cup Turkey Pepperoni slices, about 25
- ½ A Large green pepper, chopped
How to Prepare:
Preheat the oven to 350 degrees.
Peel the zucchini using a vegetable peeler.
In a large pan, heat the olive oil over medium/high heat. Add in the ground turkey, salt, pepper, onion, garlic and green pepper, mixing and cooking turkey throughout.
While the turkey cooks, beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
How to Assemble:
Spray a 9×13 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, 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 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.
Recipe Adapted by: Food Faith Fitness
Don’t forget to check out what other fabulous meals this week! Leave it to us to get your dinner on the table on a busy night!
Monday – Sweet and Spicy Thai Squash by Curious Cuisiniere
Wednesday – Tilapia Fries with Chipotle Mayonnaise by Basic N Delicious
Thursday – Miso Pumpkin Chili by Nik Snacks
Friday – Crockpot Creamy Chicken & Broccoli Soup by The Foodie Army Wife