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Zucchini Lasagna

Looking to cut down on carbs – especially refined ones? Zucchini ribbons replace pasta, and non fat cottage cheese reduces fat in this delicious family favorite. This is just one of the many delicious recipes in my new cookbook – Healthy Eating The Happy Gal Way. Click HERE for more information. It makes eating healthy easy! Or if you want some good free recipes to try, click HERE for my free 7-Day meal plan.

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And the best part of this recipe? It makes a great meal – fresh or frozen! Be sure to check out my freezer meal post here for more great tips on making freezer meals.

Zucchini Lasagna

1 lb ground turkey

¼ – ½ cup minced onion

1 large can tomatoes (2½ cups)

2 8-oz. cans tomato sauce

2 cloves garlic or ½ tsp minced garlic

½ cup grated parmesan cheese, divided

1 tsp salt

¼ tsp pepper

½ tsp oregano

4-5 zucchini, depending on size

1 cup cooked spaghetti squash *

6 oz. grated Mozzarella cheese

1 lb fat free cottage cheese

3 T. snipped parsley

Cook turkey with onions in skillet and drain fat.  Blend tomatoes in a blender, then add to the meat along with the tomato sauce.  Stir in garlic, salt, pepper, oregano, 2 Tbl Parmesan and parsley.  Simmer, covered, for till heated through. Boil zucchini 5-6 minutes, until soft but not overdone. Slice lengthwise to imitate lasagna noodles. Now, in 9×13 baking dish, arrange of sauce; 1/3 of the sliced zucchini “noodles,” placing them lengthwise, and 1/3 of the spaghetti squash.  Then add a layer of cottage cheese, a layer of Mozzarella cheese, and 2 Tbl Parmesan cheese.  Repeat, ending with remaining sauce and Parmesan.  Bake 30 minutes at 350°.

*Can omit spaghetti squash if desired.

And the best part of this recipe? It makes a great meal – fresh or frozen! Be sure to check out my freezer meal post here for more great tips on making freezer meals.

Zucchini Lasagna

1 lb ground turkey

¼ – ½ cup minced onion

1 large can tomatoes (2½ cups)

2 8-oz. cans tomato sauce

2 cloves garlic or ½ tsp minced garlic

½ cup grated parmesan cheese, divided

1 tsp salt

¼ tsp pepper

½ tsp oregano

4-5 zucchini, depending on size

6 oz. grated Mozzarella cheese

1 lb fat free cottage cheese

3 T. snipped parsley

Cook turkey with onions in skillet and drain fat.  Blend tomatoes in a blender, then add to the meat along with the tomato sauce.  Stir in garlic, salt, pepper, oregano, 2 Tbl Parmesan and parsley.  Simmer, covered, for till heated through. Boil zucchini 5-6 minutes, until soft but not overdone. Slice lengthwise to imitate lasagna noodles. Now, in 9×13 baking dish, arrange ⅓ of sauce; then 1/3 of the sliced zucchini “noodles,” placing them lengthwise.  Then add a layer of cottage cheese, a layer of Mozzarella cheese, and 2 Tbl Parmesan cheese.  Repeat, ending with remaining sauce and Parmesan.  Bake 30 minutes at 350°.

Turkey Meatloaf with Zucchini

Remember how Seinfeld’s wife wrote that book about sneaking vegetables into your kids’ food without them knowing? That’s kind of the trick with zucchini, and this is what you’re pulling off in this recipe. We love to eat this meatloaf with a little ketchup on the side, served with a baked yam and some steamed green beans.

2 zuchinnis

1 lb. turkey burger

1/3 c. Italian style bread crumb

1 egg

2 T. ketchup

¼ tsp. salt

¼ tsp pepper

Coarsely shred zucchinis and squeeze between paper towel layers until very dry.  In large bowl with hands, mix zucchini, turkey, bread crumbs, egg, ketchup, salt and pepper.  Form into loaves and freeze in disposable bread pans. Bake in oven at 450 degrees, about 45-60 minutes.

– See more at: https://thehappygal.com/10-1-to-die-for-tomato-and-zucchini-recipes/#sthash.wB3QoFEC.dpuf

And the best part of this recipe? It makes a great meal – fresh or frozen! Be sure to check out my freezer meal post here for more great tips on making freezer meals.

Zucchini Lasagna

1 lb ground turkey

¼ – ½ cup minced onion

1 large can tomatoes (2½ cups)

2 8-oz. cans tomato sauce

2 cloves garlic or ½ tsp minced garlic

½ cup grated parmesan cheese, divided

1 tsp salt

¼ tsp pepper

½ tsp oregano

4-5 zucchini, depending on size

6 oz. grated Mozzarella cheese

1 lb fat free cottage cheese

3 T. snipped parsley

Cook turkey with onions in skillet and drain fat.  Blend tomatoes in a blender, then add to the meat along with the tomato sauce.  Stir in garlic, salt, pepper, oregano, 2 Tbl Parmesan and parsley.  Simmer, covered, for till heated through. Boil zucchini 5-6 minutes, until soft but not overdone. Slice lengthwise to imitate lasagna noodles. Now, in 9×13 baking dish, arrange ⅓ of sauce; then 1/3 of the sliced zucchini “noodles,” placing them lengthwise.  Then add a layer of cottage cheese, a layer of Mozzarella cheese, and 2 Tbl Parmesan cheese.  Repeat, ending with remaining sauce and Parmesan.  Bake 30 minutes at 350°.

Turkey Meatloaf with Zucchini

Remember how Seinfeld’s wife wrote that book about sneaking vegetables into your kids’ food without them knowing? That’s kind of the trick with zucchini, and this is what you’re pulling off in this recipe. We love to eat this meatloaf with a little ketchup on the side, served with a baked yam and some steamed green beans.

2 zuchinnis

1 lb. turkey burger

1/3 c. Italian style bread crumb

1 egg

2 T. ketchup

¼ tsp. salt

¼ tsp pepper

Coarsely shred zucchinis and squeeze between paper towel layers until very dry.  In large bowl with hands, mix zucchini, turkey, bread crumbs, egg, ketchup, salt and pepper.  Form into loaves and freeze in disposable bread pans. Bake in oven at 450 degrees, about 45-60 minutes.

– See more at: https://thehappygal.com/10-1-to-die-for-tomato-and-zucchini-recipes/#sthash.wB3QoFEC.dpuf

Comments

    • Freeze it uncooked, and it will taste like you made it fresh. So excited for you to have a freezer meal on hand. Let me know how you like it!

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