Tuesday, April 15, 2014

In the Kitchen: Zucchini Lasagna

I LOVE lasagna but always found it fairly heavy in the carbohydrate department. In this recipe, zucchini replaces the lasagna sheets but the same delicious flavour is still there. You won't even miss the noodle! This lasagna is perfect for winter or summer because the vegetables are very easy to substitute.
First layer

Slowly building it

Tomato layer
Zucchini releases a lot of liquid when cooked and it is highly recommended that you grill it first. However, if you do not have the luxury of time, then simply salt them and let the salt absorb some of the water.

I cut my zucchini width wise but you can also slice the zucchini length wise to create a more lasagna feel.


  • 5 zucchinis
  • 1 tsp olive oil
  • 3 cloves garlic
  • 2 tbsp basil
  • 1/2 onion
  • 1 carrot, cubed
  • 3 tomatoes
  • 1 can corn
  • 1 cup peas
  • 1 cup cottage cheese
  • 1 egg 
  • 1 cup shredded mozzarella cheese

s t e p 1

Preheat the oven to 375F. Slice the zucchini - you can choose either the short slices or the long length-wise slices. Lightly salt them since zucchinis release a LOT of water when cooked. The salt helps to absorb some of the moisture. Let them sit for about 10 minutes. Lay them onto a piece of parchment paper and place them in the oven for about 7 minutes.

s t e p 2
While the zucchini is sitting, heat the oil on medium high and add the garlic, onion, basil, carrots.Turn it to medium low and cook the vegetables for about 5 minutes. Add the ground turkey and cook for another 5 minutes. Strain any liquid and set aside.

s t e p 3
In a separate bowl add the cottage cheese, egg and half of the mozzarella cheese. 

s t e p 4
Now for the assembling! Layer all the meat onto the bottom of a casserole dish and pack it tight! Add one layer of zucchini. Then place some cottage cheese mixture, a layer of slice tomato. Continue this until you end with a top layer of zucchini. Add the remaining mozzarella cheese on top.

s t e p 5 
Bake in the oven for about 30 minutes. 

Nutritional Information
Servings: 6
| Calories: 196 calories | Protein: 15.8 g | Carbohydrates: 8.1 g | Sodium: 291 mg | Sugar: 7.8 g | Fiber: 4.9 g |