Zucchini Lasagna Skillet

This is a great low-carb version of traditional lasagna. You can also serve this dish over whole grain pasta.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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water
- 4 cup
- 4 cup
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medium zucchinis (shaved into strips with a peeler, omitting center seeds)
- 2
- 2
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olive oil
- 1 tsp
- 1 tsp
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lean ground turkey
- 8 oz
- 227 g
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Italian seasoning
- 1 tbsp
- 1 tbsp
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garlic (minced or grated)
- 3 clove
- 3 clove
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reduced-sodium marinara sauce
- 1 1/2 cup
- 1 1/2 cup
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skim ricotta cheese
- 1/2 cup
- 1/2 cup
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Parmesan cheese (freshly shredded)
- 3 tbsp
- 3 tbsp
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Directions
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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.
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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.
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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.
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Stir in both cheeses and stir until melted.
Reviews
Write a Review-
Absolutely loved this recipe! My fiancé is vegetarian and I am the T1D, so we had to alter it a little bit (used beyond burger meat for turkey meat) but this recipe we will definitely be making again!