Ingredients
Equipment
Method
- Cut zucchini into 1/4 inch planks
- Cook ground turkey with olive oil until cooked through. Season with salt and pepper to taste.
- Add tomato sauce and cook until heated through
- Layer tomato mixture, cheese, pesto and zucchini in pan, ending with cheese.
- Bake at 350F for 50 minutes, uncovering for last 5 minutes to get color on top.
Nutrition
Calories: 368kcalCarbohydrates: 9gProtein: 29gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 102mgSodium: 1044mgPotassium: 626mgFiber: 2gSugar: 6gVitamin A: 1203IUVitamin C: 14mgCalcium: 340mgIron: 2mg
Notes
Zucchini lasagna is one of those recipes that I look forward to all year long. I enjoy with miracle noodle on low carb days or some brown rice pasta on regular macro days. The best part is that I can throw it together, it freezes well and my whole family loves it.
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