The seasons are a lil’ bit different in sunny AZ. My parents love gardening and they take advantage of the warm spring months to grow some produce. I talked to my mom on the phone yesterday and she told me that while she was here visiting her zucchini grew like WILD. I was wishing I was there to partake. I love garden fresh veggies. It reminded me of a delicious Zucchini Lasagna I made last fall and never posted. It is low in carbohydrates, lower in calories, and very high in protein. Instead of noodles…you use zucchini!
Zucchini Lasagna
Ingredients:
2 cups shredded chicken breast (you could also use lean ground turkey or lean ground beef)
1/4 cup chopped onion
2 cup tomato sauce (or favorite spaghetti sauce)
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
4 medium zucchini (1-1/4 pounds) sliced thinly in long slices.
1 cup low fat cottage cheese
1 egg
3 tablespoons whole wheat flour
1 cup (4 oz.) shredded mozzarella cheese
Directions:
Bring a pot of water to a boil. Cut your zucchini into thin slices the length of the zucchini. These will act as your noodles. Boil zucchini for 3 mins and then lay out on paper towel with another paper towel on top to absorb the excess water. While these are drying make sauce.
In large skillet sprayed thoroughly with cooking spray, combine cooked shredded chicken and your onion over medium heat. Once onion is sauteed, add tomato sauce and seasonings. Bring to boil; reduce heat to simmer, uncovered, for approximately 5 minutes.
While your sauce is cooking, combine in a small bowl; cottage cheese and egg. In a 9×13 baking dish sprayed with cooking spray, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half of your chicken/sauce mixture. Repeat layer of zucchini and flour.Sprinkle with mozzarella cheese and remaining meat/sauce mixture.
Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving.
The amazing stats…
MEGAN. i missed you last night. TONS. don’t ever do that to me again. this lasagna looks SO delicious. i think i must be starving because the past 5 blogs I have read have been about food and i am feeling dizzy with hunger. haha. i cant wait to make this. and then make those cookies right after. yum yum yum. oh. and I cant wait to have a garden and a yard with like 3 dogs. and sunny days. and a lounge chair. yup…sounds fabulous! miss you 🙂
I put zucchini in everything now. You couldn’t get me to even try it when I was a kid. It has such a neutral flavor that I don’t even notice it when I toss it in my stir fry or omelette, but I feel healthy for eating so much of it 😀
That looks AMAZING!!! I am saving this for sure 🙂
I wish I had a garden too. My backyard is tiny though. The lasagna looks so good that I’ll have to try it.
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We have a LARGE (think over 200 tomato plants last year) garden in our side yard – it was almost a full acre last year (it was a family garden for about 3 families, not just for me ha). We scaled it back quite a bit this year (1/4 acre) and are planting this weekend. I cannot wait to have fresh vegetables, especially squash, tomatoes, and zucchini! I will save this recipe for sure, because when those veggies start coming in…man they will be running out my ears in no time at all. I also eat fresh homegrown tomatoes like apples! Thanks for the awesome recipe!
What a great recipe! My husband loves lasagna but I think mostly it’s just the sauce and cheese so maybe I can convince him that this one is just as good!!
🙂
um, I don’t like zucchini…I LOVE IT!!!
Great recipe girl.
This looks wonderful Great idea.
I love zucchini, the green and the yellow. Love to make ribbon salad.
No garden for me anymore, but sometimes I have a basil plant on the boat and I grow sprouts!
wow that zucchini recipe sounds AMAZING!!!! I don’t eat meat but I will definitely be making this with soy crumbles as a substitute! Also, I LOVEEEE zucchini! Two years ago i grew it in my backyard and we had giant zucchini growing every.single.day!! I cant even tell you how much zucchini bread I made that summer =)
This sounds equally as interesting as eggplant parm, and I love eggplant parm!! 🙂 I’m definitely going to have to give this a try.
And yeah, all our plants have been growing like WEEDS since March. Silly Arizona sun.
love zucchini! i will give this a try.
oh.my.goodness. That looks amazing! I love zucchini.
this looks like the perfect spring/summer meal, yummmm. bookmarked!!!
I just gave my baby zucchini – one of his first foods- and I mixed it with banana and he loved it!
MEGAN!!! I LOOOOOVE zucchini. I had a garden two years ago and I was literally eating some variation of that lovely squash every day of the summer… heaven. but ive never tried lasagna with zucchini!
no garden this year… maybe next year ?:)
I adore zucchini, I usually buy it 5 lbs at a time. It’s great to add to anything.
I even make a “zucchini bread” oatmeal with it
Yum that looks and sounds amazing! I live in a small farming community (Payson) and my neighbors are constantly bringing me huge bags of zuccini! I am always freaking out trying to figure out ways to use it.
Now instead of just making 25 loafs of zuccini break with extra chocolate chips I can try something healthier! 🙂 Thanks megan you are the best.
P.S. fhe? how old are we now…pf on Monday night is as fhe-ish as it can get girl!!!
YUM, that looks so good! Have you ever tried Pizzuchinni?? I love it. So good. Recipe on dashingdish.com.
mmm i love this lasagna! we need to make it again!
So jealous! I’m just now planting my vegetables for the summer. I won’t be enjoying them until late summer, early fall!
oooooo zucchini lasagna looks amazing!