Zucchini Lasagna Skillet

Zucchini Lasagna Skillet
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
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Summary

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

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 210

  • Total Fat 10g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 330mg
  • Total Carbohydrate 11g
    • Dietary Fiber 2g
    • Total Sugars 6g
  • Protein 18g
  • Potassium 590mg
  • Phosphorus 240mg

Choices/Exchanges: 2 Nonstarchy vegetable, 2 Lean protein, 1 1/2 Fat

Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Stir in both cheeses and stir until melted.

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