Mexican Zucchini Lasagna

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Full recipe & nutritional value on foodfaithfitness.com

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Mexican Zucchini Lasagna

gluten free

1

Preheat the oven to 350 degrees.

2

Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick

3

Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)

4

Bake them for 15-20 minutes, until just lightly beginning to brown, to get all the moisture out.

Full recipe & nutritional value on foodfaithfitness.com