Zucchini Lasagna
This zucchini lasagna brings the whole family to the table! Packed with protein, fresh veggies, and gooey cheese, it’s a lighter spin on a timeless classic that even picky eaters will love!
Carbohydrates 16g
Protein 34g
Fat 16g
Saturated Fat 6g
Sodium 550mg
Fiber 3.2g
Ingredients
- 3 medium zucchini thinly sliced, lengthwise
- 1 lb lean ground turkey
- 1 medium white onion
- 23.5 oz tomato basil sauce
- 1/2 cup 2% cottage cheese
- 1.5 cups mozzarella cheese
- 1 egg
- 1 tsp garlic powder
- 1 tbsp italian seasoning
- salt and pepper to taste
Instructions
- Begin by slicing the zucchini lengthwise into thin strips. Arrange in a single layer on paper towels and lightly sprinkle with salt to draw out excess moisture. Top with another layer of paper towels and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add the ground turkey and cook until browned. Stir in the garlic powder and Italian seasoning, then add half of the jar of sauce. Mix well and remove from heat.
- In a bowl, combine the cottage cheese, egg, and half the Italian seasoning. Stir until smooth and set aside.
- Preheat oven to 350°F. Spread the remaining sauce on the bottom of a 9×13-inch baking dish. Layer with zucchini slices, half of the cottage cheese mixture, and half of the turkey mixture. Repeat layers, then top with shredded cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
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