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Zucchini Lasagna Skillet
10 min prep time
20 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Zucchini Lasagna Skillet
This is a great low-carb version of traditional lasagna. You can also serve this dish over whole grain pasta.
10 min prep time
20 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Bring the water to a boil in a large sauce pan over high heat. Add the zucchini and boil for two minutes. Drain well and set the cooked zucchini aside in a colander to continue draining.
- In a large sauté pan, add the olive oil over medium heat. Add the turkey, Italian seasoning and garlic and sauté, breaking up the turkey to crumble it. Sauté for 5-6 minutes or until the turkey is just cooked through.
- Add the marinara sauce and bring to a simmer. Simmer for two minutes, then stir in the drained zucchini. Continue to simmer for 2 more minutes.
- Stir in both cheeses and stir until melted.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 210
-
Total Fat
10g
- Saturated Fat 2.4g
- Trans Fats 0.1g
- Cholesterol 55mg
- Sodium 330mg
-
Total Carbohydrate
11g
- Dietary Fiber 2g
- Total Sugars 6g
- Added Sugars 0g
- Protein 18g
- Potassium 590mg
- Phosphorous 240mg
Ingredients
water
4 cup
medium zucchinis (shaved into strips with a peeler, omitting center seeds)
2
olive oil
1 tsp
lean ground turkey
8 oz
Italian seasoning
1 tbsp
garlic (minced or grated)
3 clove
reduced-sodium marinara sauce
1 1/2 cup
skim ricotta cheese
1/2 cup
Parmesan cheese (freshly shredded)
3 tbsp
Reviews & Ratings
Recommended
My fiancé is vegetarian and I am the T1D, so we had to alter it a little bit (used beyond burger meat for turkey meat) but this recipe we will definitely be making again!