I might experienced little too much fun in Chicago. Basically I’m in need of a MAJOR cleansing. I chowed down on churros, a wine, and probably a whole platter of potato chips and guac. HELP.
We even hit up a yoga sculpt class in Streeterville. I think it was one of the better workouts I’ve ever endured. Which totally provided me permission to eat more food, right? Incorrect. Churros = no bueno for the thighs.
If you’ve under no circumstances experienced zucchini lasagna, you’re in for a delicious surprise! The zucchini replaces the noodles and it is topped with levels of an unbelievable turkey meats sauce and lots of ricotta and mozzarella. Next time I’d most likely add mushrooms, pepperoni pieces, or perhaps more roasted veggies. Either way, it’s love!
Cheesy, protein-packed, low carbohydrate and you get your vegetables in. What even more is there to express?! You must try out this lovely dinner!
Sorry my photos aren’t the best. I was in a rush to access a workout course and didn’t have time to wait for the sun to cooperate.
If you get this to meal, tag your photos #ambitiouskitchen on Instagram or post an image to my Facebook page. Enjoy! xo
5.0 from 1 reviews
1 teaspoon essential olive oil
3 cloves garlic, minced
1 green pepper, diced
2 teaspoon dried oregano
red pepper flakes, if desired
sodium and pepper, to taste
15 oz part skim ricotta
1 egg white
12 oz low fat or part skim shredded mozzarella cheese
Preheat oven to 375 levels F.
Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the range for 15-20 mins to help dry the zucchini a bit. This is a critical step.
While the zucchini noodles are roasting, you may make the turkey meats sauce. Heat essential olive oil in a big skillet over medium high heat. Add garlic clove, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; mix occasionally so you don’t burn off it. Add floor turkey and make until no longer pink. Add in tomato sauce, smashed tomatoes, oregano, basil, parsley, and a few dashes of reddish colored pepper flakes. Bring to a boil, then reduce temperature to low and simmer 25 to thirty minutes or until sauce REALLY thickens up! Season with salt and pepper to flavor. Remove from heat to cool.
In a moderate bowl, combine egg white, ricotta, and Parmesan. Season with a bit of sodium and pepper. Add in 1/2 cup from the somewhat cooled meat sauce and stir to combine.
To put together lasagna, pass on 1/2 of the turkey meat sauce into the bottom of a 9×13 inch cooking pan coated with nonstick cooking aerosol. Place zucchini pieces evenly over meat sauce, spread on 1/2 of the ricotta mix, then sprinkle 1/2 of the mozzarella on. Repeat layers again you start with the meat sauce, zucchini slices and ricotta combination and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve having a part salad. Makes 8 generous servings.
This meal makes great leftovers and it is freezer-friendly!
Wvgirl, you shouldn’t be afraid to displace everything with high fat versions (instead of turkey, full-fat pork and/or meat; all high fat cheeses, egg white with whole egg, etc.). I also have a hard time with carbs, and feeding on fat helps. This will also lower the carb content, although it’s likely the tomatoes which are providing most of the carbs. Hard to displace that. What’s in the reduced carb sauce? Zucchini isn’t that high in carbs.
For me, I’ll easily eat 2-3 servings of this at one sitting.
I want to make this formula vegetarian for my spouse but obviously can’t use ground turkey (I on the other hand want it hehe). What may i use being a viable substitution?
When you loved this informative article and you wish to receive more information concerning almond flour bread assure visit our web site.