It is zucchini season in these parts and you are going to be getting a lot of zucchini recipes from me. My friends started one of those old school recipe exchanges via email when the quarantine first started and one of the ones I received was for zucchini lasagna. Back when I was vegan for a hot second, I made a vegan lasagna with quinoa and no meat and fake cheese. That was pretty yummy, but making one with real cheese and meat sounded way better to this recovered vegan. Although maybe I should make that again with real cheese. Seriously, I dream of zucchini these days I have so much.
Well anyway, I kind of made up my own recipe with what I had on hand. This was delicious and you are going to have to go ahead and make it. Of course it isn't decadent as lasagna with noodles, but all the flavors are there. And guess what? Not only is this low carb and gluten free, it is freezer friendly! I made this before Kevin came home and ate a bit. Then I froze individual portions in foil and it was just delightful reheated out of the freezer! Make this for a summer dish, we all probably need to eat a little low carb to help keep off the quarantine fifteen, hee hee! Full recipe to follow the montage.
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| Doesn't that just look delightful? |
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| The cast. I would usually make my own sauce, but I am trying to use up what I have in my pantry. |
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| Drying out that zucchini |
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| Mix up your sour cream and parsley. Mine was already mixed with a few artichoke hearts so those snuck in! |
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| Sauce, you look nice! |
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| Top with zucchini |
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| Add sour cream layer on top. |
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| Now we start over but add cheese! |
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| Before... |
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| After! Look at all that yummy cheese! |
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| Pin it for when zucchini comes to your town! |
Nonstick cooking spray
4 large zucchini, sliced about 1/4 inch thick with a mandoline or Y peeler.
1 tbsp. olive oil
1 pound lean ground turkey
1 jar marinara sauce
1/4 tsp. red pepper flakes or more to taste
salt and pepper, to taste
15 oz sour cream
1/4 tsp. red pepper flakes or more to taste
salt and pepper, to taste
15 oz sour cream
1/4 cup chopped parsley
One bag shredded mozzarella
1/4 cup parmesan cheese
Heat oven to 375. Lightly spray a baking sheet with non stick cooking spray. Place zucchini strips on the sheet and sprinkle with salt. Roast the zucchini for 15 minutes (this is to remove water.) In the meantime, heat a dutch oven over medium heat. Add the olive oil. When it is heated, add the turkey and break it up. Cook until no longer pink. Add marinara sauce and red pepper flakes and allow to simmer for 20 minutes. Stir together the sour cream and parsley in a bowl and season with salt and pepper. Assemble lasagna by spreading some turkey meat sauce on the bottom of large greased baking pan to cover, then follow with zucchini slices, followed by half of the sour cream mixture and mozzarella. Repeat layers again starting with the meat sauce, zucchini slices and sour cream mixture. Top with mozzarella and parmesan. Increase oven to 400 and bake for 30 minutes. Place under the broiler for a couple of minutes until the cheese is bubbly if you desire.
Happy Cooking!
Missy
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