It snowed! It’s winter! OK….not really winter (it will be 60 and sunny this week and melting my snow) but I’m excited for even a hint of it! Decided to make some cold weather food to celebrate! <\/p>\n
Saw pics from a twitter\/Instagram friend who made a zucchini lasagna. Mmmmm. Looked SO good! And I LOVE Italian food. But love it in the way of I-rarely-make-it-at-home-because-I-will-eat-it-all-in-1-sitting kind of way. BUT….zucchini instead of carby-carby-carberson noodles? OK! I can give that a try.<\/p>\n
So I used the recipe my twitter friend used and changed it a bit to suit my tastes (my notes in italics<\/em>):<\/p>\n INGREDIENTS:<\/strong> DIRECTIONS:<\/strong> Place sliced zucchini on large non-stick baking sheet (or 1 coated with non stick cooking spray.) Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step. I did 20 minutes and it was perfect.<\/em><\/p>\n While the zucchini noodles are roasting, you can make the sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, mushrooms and peppers and cook a few minutes until veggies start softening and garlic is fragrant; stir occasionally so that you don’t burn it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Season with salt & pepper to taste. Remove from heat to cool. While it was simmering, I also added a splash of red wine (more like a shot-of-sherry-Mork-does-Julia-Child style!)<\/em> <\/p>\n
\n4 large zucchini, sliced about 1\/4 inch thick (I used 5)<\/em>
\n1 teaspoon olive oil
\n3 cloves garlic, minced
\n1 small yellow onion, diced (I DID NOT USE AS I HATE ONIONS)<\/em>
\n1 green pepper, diced
\n8 oz of sliced mushrooms (I ADDED THIS TO THE RECIPE)<\/em>
\nShot of red wine (I ADDED THIS TO THE RECIPE)<\/em>
\n1 pound extra lean ground turkey
\n1 – 14 oz can tomato sauce
\n1 – 14 oz can crushed tomatoes (I used diced)<\/em>
\n2 teaspoon dried oregano
\nhandful of basil, finely chopped (about 1\/4 cup)
\nhandful of parsley, finely chopped (about 1\/4 cup)
\nred pepper flakes, if desired (VERY MUCH DESIRED)<\/em>
\nsalt and pepper, to taste
\n15 oz part skim ricotta
\n1 egg white
\n1\/4 cup grated Parmesan cheese (maybe a touch more :) )<\/em>
\n12 oz reduced fat or part skim shredded mozzarella cheese<\/p>\n
\nPreheat oven to 375 degrees F.<\/p>\n