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Zucchini Lasagna
Recipes
Zucchini Lasagna
4 servings
45 minutes total (Active 15 minutes)

Ingredients

  • Cooking spray
  • 4 medium zucchini
  • 1 lb lean ground turkey
  • ½ cup frozen seasoning blend (diced onions, celery, bell peppers)
  • 1 (6-oz) can tomato paste
  • 1 teaspoon garlic salt
  • 1 cup low-fat cottage cheese
  • ½ cup shredded Italian-blend cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1 egg white (or 2 tablespoons liquid egg whites)
  • 3 tablespoons Italian-style bread crumbs, divided

Steps

    1. Preheat oven to 400°F. Coat 9-inch square baking dish with spray. Slice zucchini lengthwise into ⅛-inch strips and place in microwave-safe dish; microwave on HIGH for 8 minutes.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Crumble turkey into pan (wash hands). Add seasoning blend to meat; cook 5–7 minutes, stirring to crumble meat, and until no pink remains. Drain any excess fat, then stir in tomato paste and garlic salt.
    3. Combine cottage cheese, ¼ cup shredded cheese, Italian seasoning, and egg white until well blended. Drain any excess water from zucchini. Layer ingredients as follows: ⅓ zucchini slices, ⅓ turkey mixture, 1 tablespoon bread crumbs, ⅓ cheese mixture, and 1 tablespoon Italian cheese. Repeat layers until all ingredients are used; press down on each layer to compact for baking.
    4. Bake 25 minutes; let stand 5 minutes before serving.

Amount per ¼ recipe serving: Calories 290, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 85mg, Sodium 980mg, Total Carb 18g, Fiber 3g, Sugars 10g, Protein 42g, Calc 20%, Vitamin A 20%, Vitamin C 50%, Iron 20%