This zucchini lasagna combines 2 classic comfort foods, pizza and lasagna, into one healthy and kid friendly dinner!
Alright guys, we made it through the 5 Christmas goodies. Woo to the hoo! Can you believe that Christmas is in 2 DAYS! GAH.
So, it’s time to take a sugar break and get on a slightly more healthy train. I also have story for you. Let us begin.
So, our dog ripped up the carpet in our brand new apartment yesterday.
How does that relate to anything you ask? It may seem like it does not, but let me ‘splain you how.
You see my dear pizza-loving-friends-who-just-want-me-to-get-to-the-recipe-and-don’t-care-about-my-carpet-situaton, it all went down while I was making this cheese all over, pepperoni covered, zucchini filled mas-ter-piece that you want to get all up in, that you are peepin’ right thur. Longest run-on sentence to date.
I was totally getting my lasagna on guys. There was pizza sauce on my face, cheese in my hair and pieces of zucchini stuck to my eyeballs. That last one may have been a slight exaggeration. But, whatever,it was gooood.
So, I kept trucking along. I started hearing very odd noises coming from somewhere in the corner of our apartment, but I was rockin’ my lasagna groove so I just ignored it. Fast forward to the evening when Mr FFF came home and exclaims “SCRUFFY (that’s our dog guys, I wasn’t that hideous from my lasagna fest) TORE UP THE CARPET!”
You know what I did? Pulled the totally innocent, oblivious to life card, and said “WHAT?! I HAD NO IDEA.” It all clicked then. Maybe I should have investigated those noises a little more. And, by a little more, I mean a lot more. I bet this post is going to be the ONE post that the hubby decides to read. <3 you babe!
How-ev-er, if he does read this, I am preeeee sure that he will forgive me due to the fact that he declared this lasagna:
1) The BEST lasagna he has ever had. Yes, including ones with real noodles and beeeef.
2) Better than his mom Lasagna (sorry Mom!)
3) That you couldn’t even tell it was zucchini. And, guys, my man is a not a lover of the veggies.
4) It actually tasted like real pizza. But, also tasted like lasagna. At the same time.
I would call that a great success.
The beauty of all of this is that you can get a little ca-ray-zay with it. I mean, you can put whatever pizza toppings you like on it! Don’t like olives? Me either! Confession: those little guys you see there are totally just to make it look like really authentic pizza and stuff. As authentic as pizza can be that is made with zucchini. And has no crust. Whatever. It’s good. And, it’s healthy, low carb AND gluten free.
You can practically eat the whole thing.
One final thought for you: cheeeeesyyyyyyy.
- For the zoodles:
- 3 Large zucchinis
- 1 Tbsp Salt
- For the lasagna:
- 1 lb Ground 99% fat-free Turkey
- 1 Cup Onion, diced (1 small onion)
- 2 Tbsps Olive oil
- 1 tsp Salt
- 1 1/2 Tbsps Fresh garlic, diced
- 1 14 oz Jar of pizza sauce
- 1 15 oz Container of light or fat-free ricotta cheese
- 1 Large egg
- 8 oz Light Mozzarella cheese, grated
- 2 Tbsps Parmesan Cheese (I use that really fine, pre-grated stuff)
- 2 Cups Turkey Pepperoni slices (48 pepperonis to be exact)
- 1/2 A Large green pepper, chopped
- 1/4 cup Slivered olives
- Preheat the oven to 350 degrees.
- Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
- Lay them out flat onto a cookie sheet and sprinkle with 1 Tbsp salt.
- Bake them for 10-15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.
- In a large pan, heat the olive oil over medium/high heat. Add in the ground turkey, diced onion, diced garlic, 1 tsp of salt, and a pinch of pepper. Cook until the onion is soft and the turkey is browned.
- While the turkey cooks, beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
- Once the turkey is done, it's time to assemble the lasagna!
- Spray a 9x13 inch baking dish with cooking spray.
- Start by pouring half the jar of pizza sauce on the bottom, followed by half the turkey, then layer half the zucchini noodles, half the ricotta mixture, half the pepperoni slices,and finish with half the grated mozzarella cheese.
- Repeat the layers once more, except add the chopped pepper and olives on top of the last layer of mozzarella. Sprinkle with 2 Tbsp Parmesan cheese.
- Turn the oven up to 375 and cover the lasagna with tin foil.
- Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
- Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!
If you make this recipe, please remember to tag @Foodfaithfit and #foodfaithfitness on Instragram! I LOVE seeing your recipe recreations!
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