Jenha's Zucchini Protein

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.4
  • Total Fat: 11.1 g
  • Cholesterol: 74.5 mg
  • Sodium: 554.7 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 33.0 g

View full nutritional breakdown of Jenha's Zucchini Protein calories by ingredient
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Introduction

A high protein, low-carb, noodle free "lasagne" recipe. A high protein, low-carb, noodle free "lasagne" recipe.
Number of Servings: 4

Ingredients

    2 cups zucchini, sliced thin
    3/4 lb extra-lean ground turkey
    1 cup 1% cottage cheese
    1 cup White Linen Collection Marinara Sauce
    1/4 cup egg whites
    2 BabyBel Light cheese
    2 tbsp grated parmesan cheese
    1 tbsp VE Parsley
    1 tsp VE Pasta Seasoning
    1 tsp VE Basil, dried (or 1 tsbp fresh basil)
    EVOO

Directions

1. Lightly spray a non-stick skillet with extra-virgin olive oil. Add ground turkey, onion, basil and garlic and brown. Add 1/2 cup of marinara sauce to the pan and mix well.
2. Using a vegetable peeler, slice the zucchini lengthwise into strips ("noodles").
3. Mix cottage cheese, parsley and egg white. Set aside.
4. Cover bottom of 9 x 9 baking dish with marinara sauce. Layer zucchini "noodles" on top of sauce.
5. Layer 1/2 of the turkey mixture over the zucchini "noodles", and repeat a layer of "noodles".
6. Layer 1/2 of the cheese mixture over the top layer of "noodles" and repeat meat and cheese layers alternatively.
7. Top with a final layer of zucchini "noodles" top with remaining marinara sauce and parmesan cheese.
8. Thinly slice BabyBel cheese and layer over the top of the lasagne.
9. Bake at 375* for 30-40 minutes or until cheese on top is browned and bubbly.

Serving Size: 2 servings

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