This zucchini pizza low carb lasagna combines 2 classic comfort foods into one healthy and kid friendly dinner! Gluten free and packed with protein too!
Course Dinner, Main Course
Cuisine American
Prep Time 40 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 8People
Calories 280kcal
Author FoodFaithFitness
Ingredients
For the zoodles:
3Large zucchinis
1TbspSalt
For the lasagna:
2TbspsOlive oil
1lbGround 99% fat-free Turkey
1CupOniondiced (1 small onion)
1 1/2TbspsFresh garlicdiced
1tspSalt
pepper
1 15ozContainer of light or fat-free ricotta cheese
1Large egg
1 14ozJar of pizza sauce
2CupsTurkey Pepperoni slices48 pepperonis to be exact
8ozLight Mozzarella cheesegrated
1/2A Large green pepper,chopped
1/4cupSlivered black olives
2TbspsParmesan Cheese,finely grated
Instructions
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!
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.
For the lasagna:
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!
Devour!
Video
Notes
This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer.