This dish easily makes my top 5 dinner (or lunches) of all time. It was a staple of mine during my diet/cut and served as a nice change from regular zucchini “noddles”. It’s light yet completely satisfying and extremely flavorful. I certainly never miss the real lasagna pasta sheets you would find in the traditional dish. And now that Summer is in full swing here, I can already foresee this being made at least once a week! It’s a great dish to prep at the beginning of the week to have for lunch or a quick, easy dinner to have any night of the week! The whole family adores this one… although they really adore anything combined with my marinara sauce 🙂
Let me walk you through these easy steps to make it!
All you will need is:
- your favorite marinara (my recipe is posted below if you want to try an easy one from scratch)
- 4-6 large zucchini’s sliced with a mandolin or vegetable peeler
- 1/2 cup low/no fat ricotta cheese
- 1 whole egg
- 1 tsp coconut flour
- 2 cloves chopped garlic
- 1/2 tsp fresh rosemary
- 1/2 tsp garlic powder
- 1/4 tsp salt (to taste)
- 1/8 tsp pepper (to taste)
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
STEP 1: Preheat oven to 375° then combine filling in a small bowl (egg, ricotta, coconut flour, mozzarella cheese, salt, pepper, garlic powder, garlic, rosemary). Mix until smooth.
STEP 2: place 1/4 cup sauce in the bottom of your dish
STEP 3: Layer sliced zucchini slices on top of sauce
STEP 4: Spread a thin layer of filling on top of zucchini
STEP 5: Repeat steps 2-4 until you reach top of baking dish
STEP 6: Repeat steps 2-4 until you reach top of baking dish. Top with extra mozzarella & the shredded parmesan cheese, cover with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes.
OPTIONAL: brown up some ground turkey or beef and layer that in as well OR add it to the marinara sauce for some protein!
NUTRITIONAL INFORMATION (makes 6 small ) servings: calories- 98, fat- 3 grams, carbs- 8 grams, protein- 10 grams PER SERVING