ZUCCHINI LASAGNA CASSEROLE (NO PASTA)
This recipe is an entry for Main Course in the RSC Summer 2004 contest (rest time not included in cook time)
Provided by Derf2440
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed.
- Fluff with a fork and set aside to cool.
- The rice can be prepared ahead.
- Preheat oven to 400f degrees.
- Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish.
- Do not peel and place the unpeeled pieces cut side up.
- Sprinkle with salt to taste.
- In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well.
- Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well.
- Spread rice mixture evenly over the zucchini.
- Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture.
- Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set.
- Remove from oven and let rest 15 minutes, cut into squares and serve hot.
- Can be made ahead and refrigerated, add 5 or 10 minutes to cook time.
- Freezes well.
Nutrition Facts : Calories 454.3, Fat 19.5, SaturatedFat 9.2, Cholesterol 103.5, Sodium 661.6, Carbohydrate 41.7, Fiber 3.2, Sugar 9.1, Protein 29.5
ZUCCHINI LASAGNA (NO PASTA!)
When my mom was diagnosed with diabetes I searched for low-carb recipes and this was one of them I came up with. You'll never miss the pasta.
Provided by SweetySJD
Categories Poultry
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray. Cut each zucchini lengthwise in half, then cut each half lengthwise into 1/4 inch thick strips. Spread on pans in a single layer. Season with Italian seasoning and 1/4 teaspoons each salt and pepper. Bake 25 minutes, turning once halfway through.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add turkey, cook, stirring to break up clumps, until no longer pink. Stir in pasta sauce and 1/4 teaspoons each salt and pepper. Cook 2 minutes, remove from heat.
- Remove zucchini from oven and reduce heat to 375 degrees.
- In a blender combine cottage cheese, remaining salt and pepper, basil, egg yolks and 2 TBS parmesan. Pulse until all ingredients are blended and smooth.
- Sprinkle 2 TBS bread crumbs in bottom of a 13x9x2 inch baking dish. Top with half the zucchini, covering bottom of dish. Spread cottage cheese mixture over zucchini. Sprinkle with 3 TBS bread crumbs. Top with remaining zucchini. Sprinkle with 3 TBS bread crumbs. Top with turkey mixture. Spread mozzarella over turkey. Sprinkle with remaining parmesan. Bake at 375 degrees until cheese is browned and sides are bubbling, about 35 minutes. Let stand 10-15 minutes before serving.
Nutrition Facts : Calories 365.2, Fat 19.3, SaturatedFat 7.5, Cholesterol 137.9, Sodium 1158.3, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 31.5
ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
ZUCCHINI LASAGNA
Provided by Food Network
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper.
- Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper.
- Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft.
- In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry.
- Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving.
NOODLE-LESS ZUCCHINI LASAGNA
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!
Provided by Gina Homolka
Categories Bake Low Fat Kid-Friendly Low Cal Dinner Lunch Casserole/Gratin Low Cholesterol Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
- Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
- Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
- Preheat a grill to medium heat (or preheat a grill pan over medium heat).
- Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
- Preheat the oven to 375°F.
- In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
- Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.
VEGETARIAN ZUCCHINI LASAGNA (NO PASTA USED)
What could be better than a lasagna with 2 pounds of ricotta cheese? Its vegetarian but no one will miss the meat since it has all that extra cheese. Yes, you can substitute low fat cheeses in this recipe but I do not think the fat free cheeses work well. Adjust seasonings to your liking. I found this recipe in a local...
Provided by Kathie Carr
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. NOTE: You will need some extra seasonings when you use your favorite spaghetti sauce in this dish but feel free to use more or less to your own liking. Preheat oven to 350 degrees. Cut unpeeled zucchini into long slices about 1/4 to 1/3 inch thick. Cook in boiling water just until it begins to soften but not until it becomes limp, about 5 minutes. Drain on paper towels. Mix ricotta cheese, eggs, parsley, seasonings, 1/2 of the parmesan cheese, and 1/2 of the bread crumbs in a bowl. Set aside.
- 2. In a 9 by 13 inch baking pan, spoon a layer of tomato sauce using a little less than 1/2 the sauce. Sprinkle 1/2 of the remaining bread crumbs over sauce. Arrange layer of 1/2 of the zucchini slices over bread crumbs. Spoon 1/2 of the reserved ricotta mixture on top of the zucchini. Sprinkle with 1/2 the mozzarella cheese. Arrange the rest of the zucchini over this, next layer remaining tomato sauce and then the remaining bread crumbs. Top with remaining ricotta mixture. Finally top with remaining mozzarella and parmesan cheeses.
- 3. Bake in preheated oven for about 1 hour or until top is brown. Let stand 15 minutes before cutting.
ZUCCHINI LASAGNA RECIPE BY TASTY
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
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
NO-NOODLE ZUCCHINI LASAGNA
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
- Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
LASAGNA WITH ZUCCHINI AND MEAT SAUCE
Layers of meat sauce, sliced zucchini and ricotta make this lasagna an exceptionally hearty (and delicious) dish.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook meat, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until meat is browned and onions are crisp-tender. Add pasta sauce; mix well. Simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Meanwhile, mix egg and ricotta in small bowl.
- Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Repeat layers 2 times; top with remaining noodles. Cover with foil.
- Bake 35 to 40 min. Uncover; sprinkle with Parmesan and mozzarella. Bake, uncovered, 10 min. or until cheese is melted.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
More about "zucchini lasagna no pasta food"
NO-PASTA ZUCCHINI LASAGNA - NATURALLY NATALIE
From thenaturallynatalie.com
NO PASTA, NO DISAPPOINTMENT, ZUCCHINI LASAGNA – FOR THE ...
From fortheloveoffoodandlife.com
10 BEST ZUCCHINI LASAGNA NO NOODLES VEGETARIAN RECIPES ...
From yummly.com
ZUCCHINI NO-PASTA LASAGNA
From margotsmorsels.com
NO-PASTA ZUCCHINI LASAGNA - NATURALLY NATALIE
From thenaturallynatalie.com
THE BEST ZUCCHINI LASAGNA - A SIMPLE PALATE
From asimplepalate.com
VEGETARIAN LASAGNA NO PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
ZUCCHINI LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
NO-NOODLE ZUCCHINI LASAGNA - WILLIAMS SONOMA
From williams-sonoma.com
EASY CLEAN ZUCCHINI NOODLE LASAGNA RECIPE MEAL PREP
From heandsheeatclean.com
ZUCCHINI LASAGNA - MOMMY MOMENT
From mommymoment.ca
ZUCCHINILASAGNACASSEROLENOPASTA RECIPES
From tfrecipes.com
PASTA-FREE ZUCCHINI LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
ZUCCHINI WALNUT LASAGNA RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
RECIPE: NO PASTA ZUCCHINI LASAGNA | CHAMPAGNE AND KAJAL
From champagneandkajal.wordpress.com
ZUCCHINI LASAGNA - NO NOODLES! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
ZUCCHINI LASAGNA - CARLSBAD CRAVINGS
From carlsbadcravings.com
VEGETARIAN ZUCCHINI LASAGNA - HURRY THE FOOD UP
From hurrythefoodup.com
NO NOODLE VEGETARIAN ZUCCHINI LASAGNA - RUNNING IN A SKIRT
From runninginaskirt.com
ZUCCHINI LASAGNA: NO-NOODLE KETO RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
NO PASTA ZUCCHINI LASAGNA | DRFUHRMAN.COM
From drfuhrman.com
ZUCCHINI, SPINACH AND MUSHROOM LASAGNA RECIPE - RECIPES.NET
From recipes.net
EGGPLANT AND ZUCCHINI LASAGNA (NO PASTA!) - THE COOKIE WRITER
From thecookiewriter.com
LASAGNA WITH ZUCCHINI | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
ZUCCHINI LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
ZUCCHINI LASAGNA RECIPE | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
COURGETTE LASAGNE RECIPE NO PASTA - TFRECIPES.COM
From tfrecipes.com
GLUTEN FREE LOW CARB ZUCCHINI LASAGNA | RECIPES, HEALTHY ...
From pinterest.co.uk
ZUCCHINI LASAGNA RECIPE (NOT WATERY) - DOWNSHIFTOLOGY
From downshiftology.com
LASAGNA WITH ZUCCHINI AND PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
NO PASTA ZUCCHINI LASAGNA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
NO-PASTA LASAGNA - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
ZUCCHINI LASAGNA RECIPE MADE FROM ZUCCHINI SLICES - NO PASTA
From whiteonricecouple.com
FOOLPROOF ZUCCHINI LASAGNA - IFOODREAL.COM
From ifoodreal.com
NO PASTA ZUCCHINI LASAGNA | RECIPELION.COM
From recipelion.com
8 ZUCCHINI LASAGNA NO PASTA IDEAS | COOKING RECIPES ...
From pinterest.ca
10 BEST ZUCCHINI LASAGNA WITHOUT PASTA RECIPES | YUMMLY
From yummly.com
VEGETARIAN ZUCCHINI LASAGNA RECIPE WITH VIDEO [GLUTEN FREE]
From blog.memeinge.com
ZUCCHINI LASAGNA {HEALTHY LOW CARB MEAL} - EASY LOW CARB
From easylowcarb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love