I love me some Italian food. I could eat Italian food every day if my diet would let me. I love the sauces and the spices and especially the pastas, but unfortunately a lot of pastas are really high in carbs and not so high in fiber.
I was craving Italian for a few weeks now and since I have decided to try new recipes, I thought this would be the perfect time to try something that my mom used to tell me about when I was little.
According to my mom, Zucchini is one of those crazy fruit/vegetables that can take on almost any flavor or texture you need in a recipe. She used to make us Apple pie with Zucchini and slip it to us on the sly when we were little. I thought, well why not give it a try in place of lasagna noodles. I’ve seen recipes for this before, but since I have a pretty good recipe for Lasagna already I decided I would use my regular recipe and sub sliced Zucchini for the noodles.
So here it is, my step by step guide to making Zucchini Noodle, Chicken and Veggie Lasagna
What you will need.
- 3 Small/Medium or 1 Large Zucchini
- 1/4-1/2 chopped onion
- 1 head of broccoli steamed and chopped
- 5 mini sweet peppers, sliced
- 2 Cups Spinach
- 2-3 Artichoke Hearts, chopped
- 2-3 Cloves of Garlic, minced
- 3-4 sliced mushrooms
- 5-10 cherry tomatoes
- cooked chicken breast chopped (I used leftover roasted chicken that I pulled apart to bite sized pieces.)
- All Spices are to taste:
- Italian spice
- chili Powder
- red pepper flake
- cayenne pepper
- 1 Cup Greek yogurt
- 1 Cup Skim Ricotta Cheese
- 1 Egg
- 1/2 Cup Shredded Italian Cheese (A bit more for the top)
- Provolone (Optional)
- Mozzarella (Optional)
- EVOO (for sauteing veggies)
- 1 can or jar of low sodium pasta sauce
Yes you can sub ground beef or turkey for the chicken, but you will have to have that pre-cooked as well. If you are using turkey I recommend seasoning it with the spice blend when you cook it before putting it in the sauce, same for the beef.
Preheat oven to 375 degrees
Once almost caramelized add your peppers, mushrooms, artichoke hearts tomatoes and remaining garlic. Add spices to taste, except for Italian blend season, if you are using turkey or beef you will have already used your seasonings. Instead, you will want to season the vegetables with a little salt and pepper, but not much.
Next drop spoonfuls of the cheese sauce blend and spread evenly across the sauce.
Sprinkle with shredded cheese, then cover with foil and bake for 45 minutes. Remove the foil and cook again 5-10 more minutes until cheese has browned and then let rest for 15 minutes before cutting. * When I put my lasagna into the oven, I usually put it on the middle rack and place a foil lined baking sheet under it to keep there from being a big boil over mess. This way it’s easy clean up by just removing the baking sheet and throwing out the soiled foil. 😀
It worked like a charm and although I am still more of a fan of the lasagna noodles, I still tucked into this big time. The flavors were wonderful and the zucchini had a nice al dente bite. My BF was a big fan as well. So there you have it; my lower carb Zucchini noodle lasagna.
I hope you like it! Let me know if you have any questions.
*Just little tidbits of advice that have helped me over the years. I could be crazy though, probably am. 😀