Optavia Zucchini Lasagna Food

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ZUCCHINI LASAGNA RECIPE BY TASTY



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

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

CHICKEN ZUCCHINI ENCHILADAS



Chicken Zucchini Enchiladas image

A low-carb approach to enchiladas with zucchini tortillas.

Provided by bd.weld

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  • Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g

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