Lunch: Zucchini Lasagna Skillet

This is a great low-carb version of traditional lasagna. You can also serve this dish over whole grain pasta.

Ingredients

4 cups water
2 medium zucchinis, shaved into strips with a peeler, omitting center seeds
1 tsp olive oil
8 oz lean ground turkey
1 Tbsp Italian seasoning
 3 cloves garlic, minced or grated
1/2 (24.5 oz) jar reduced-sodium marinara sauce
1/2 cup skim ricotta cheese
3 Tbsp freshly shredded parmesan cheese

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 entire jar of 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.
Choices/Exchanges: 2 Nonstarchy Vegetable, 2 Lean Protein, 1 1/2 Fat

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