Easy Low-Carb Zucchini Lasagna

Zucchini: 1 giant (2.5 lb) or 3-4 medium to small
Tomatoe: 12 oz cans x2, chopped/diced unseasoned or 2 large garden fresh
Cheddar 8 oz block, cubed
provolone: 2-3 deli slices
Pepperoni 1/4 of a roll, cubed
basil 1 tsp dried or handful fresh, chopped
parsley 1 tsp dried plus 1 handful fresh, copped
salt 1 tsp
pepper 1/2 tsp
balsamic vinegar 1Tbsp
olive oil, 1 Tbsp to coat 1/3 of your zucchini slices

Slice zucchini into 1/8 inch rounds, using a mandolin speeds this up
chop cheddar and pepperoni
stir herbs/seasoning, chopped pepperoni and vinegar in with tomatoes
Now layer the bottom of a 8 by 12-14 inch lasagne tray with 1/3rd of the zucchini first, then a layer using about half the tomato mix
next layer is all your cheddar
next layer is more zucchini
next layer is the last half of the tomato mix
next layer is provolone
the last layer is zucchini that you've mixed with a tiny bit more of the same seasonings and about 1 Tbsp olive oil
top with 2-3 oz of grated romano

cook at 350 degrees until cheese on top starts to brown, about 40-45 mins


Serving Size: Makes 6 generous size servings

Number of Servings: 6

Recipe submitted by SparkPeople user CSHANAHAN20.