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
- 1 medium slice carrot
- 1 Small onion
- 1 Large clove garlic
- 1/4 cup white or red wine
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 14 1/2oz can diced tomatoes
- 28oz can crushed tomatoes
|Heat a large sauce pan under medium heat and spray with non stick spray.|
|Roughly chop carrot, onion, and garlic.|
|Saute carrot and onion in pan for 3-5 minutes until slightly softened. Add garlic and stir for another 1-2 minutes.|
|Stir in tomato paste to coat the carrot, onion, and garlic. Add all of the spices.|
|Add the wine and cook for 1-2 minutes until liquid is dissolved.|
|Add in diced and crushed tomatoes. Stir until combined, cover, and let simmer under low heat for 15-20 minutes.|
|Adjust seasonings to taste.|
EmileeJune 20, 2014 at 8:33 pm
LOVE this recipe. Currently cutting and beyond excited to try this. I am going to make it this weekend!
CamJuly 6, 2014 at 12:17 am
Soooo. I loved this recipe and went out with my mom and got all the ingredients for it! She went to work and I began to make it! It’s currently baking now, and while it smells delicious, I really wish the mandolin wouldn’t have taken te too of my pinky with it so I could get a better grip on my fork. Ha
VanessaNovember 6, 2014 at 5:43 pm
What is the nutritional info on this recipe?
corinaNovember 6, 2014 at 6:59 pm
The nutritional info is at the bottom of the post, before the marinara recipe!
LauraJanuary 10, 2015 at 6:14 pm
This looks amazing and totally doable! Do you think I could sub turkey for bison in the marinara? Have you ever tried it?
corinaJanuary 12, 2015 at 9:12 pm
Absolutely! I haven’t tried it, but it sounds yummy 🙂
MegMay 6, 2015 at 1:20 am
Looks delicious! How many servings does it make/what size serving is the nutrition info for?
HeatherMay 7, 2015 at 2:37 pm
It’s delicious! The recipe doesn’t say how many servings the nutrition info is for, though, so I am confused as to how big a serving size is. If you could post serving size, it would be appreciated. Thanks!
millyJune 16, 2015 at 10:13 am
Hi just wondering how many people this recipe serves?
corinaJune 18, 2015 at 4:02 pm
I would say 6 servings or so, 4 extra large servings!
JenJune 21, 2015 at 2:44 pm
Is the nutritional information for each serving or for the entire recipe?
corinaJune 27, 2015 at 4:04 pm
Just updated the post… nutritional information is PER serving!!!