With Christmas behind us, you may be looking to lighten things up for dinner. This stuffed zucchini lasagna is the perfect low-carb meal!
Ingredients:
|
2 zucchini, flesh removed 1/2 cup ricotta cheese 1/4 cup parmesan cheese, finely grated 1 cup ground turkey, cooked |
1/4 cup pisatta (tomato puree) 1 large egg pinch of salt 1/8 cup basil, chopped |
Method:
Heat oven to 375. Prepare a parchment-lined cookie sheet. Cook the turkey in a pan, and set aside.
In a large bowl, combine ricotta, parmesan, egg and half the basil. Season with salt and pepper, mix well.
Halve the zucchinis, and with a spoon, carefully remove the flesh, leaving a well in the middle. Add cheese mixture to each zucchini, followed by the turkey. Top with pasatta, and place in the oven, covered with foil for 30-35 minutes. The zucchini should be tender, not mushy.
Remove the zucchini from the oven, remove the foil, and top with mozzarella. Return to the oven uncovered to cook for another 2-3 minutes, just until the cheese has melted. Top with fresh basil and serve immediately.
