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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 194.8
  • Total Fat: 4.9 g
  • Cholesterol: 15.3 mg
  • Sodium: 238.8 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 13.3 g

View full nutritional breakdown of MAKEOVER: zucchini lasagna (by BJUBILEE) calories by ingredient
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MAKEOVER: zucchini lasagna (by BJUBILEE)

Submitted by: BJUBILEE

View the original recipe for zucchini lasagna

Introduction

like lasagna but healthy. Tastes good enough to get everyone to eat vegetables. Can use ground turkey to make it even leaner like lasagna but healthy. Tastes good enough to get everyone to eat vegetables. Can use ground turkey to make it even leaner
Number of Servings: 4

Ingredients

    2 lb. zucchini
    28 oz canned tomatoes
    1 tbsp agave nectar
    1 med. onion
    1/2 t. garlic powder
    1/2 t. basil
    1/2 t. oregano
    1/4 t. black pepper
    3 oz. mozarella cheese
    3 T. parmesan cheese
    1/2 t. salt for sweating squash

Directions

Cut the zucchini lengthwise into 1/4 inch slices. Salt the slices and set aside for 30 minutes to allow them to weep out some of the water in them. While they drain, saute onion a few minutes to brown, then add the tomatoes and spices. Cook uncovered 15 minutes or so to thicken up the sauce. Pat the zucchini dry with paper towels. Put on glass dish, cover and microwave for 5 minutes on high to precook slightly. Spray an 8 x 8 inch pan with cooking spray. Spread about 3 T. of sauce on the bottom, then layer in 1/3 of the zucchini, 1/3 of the sauce and 1/3 of the mozarella cheese. Repeat the layers two more times. Top with parmesan cheese. Bake uncovered in a 350 degree oven for 45 minutes or untill bubbly and top is browned a little. Let rest about 10 minutes before cutting into 4 pieces. Serves 4 generously.






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