Low Carb Zucchini Lasagna


1 kg/ 2.2 lbs zucchini
olive oil
450 g/ 1 lbs ground turkey
1 large onion
2 large garlic cloves
1 tablespoon tomato paste
paprika powder
2 cans chopped tomatoes (400 g/ 14 oz each)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 small bunch parsley
200 g/7 oz low fat cream cheese
100 ml/ a bit less than ½ cup milk
150 g/ 5.3 oz grated cheese (Gouda, cheddar)
salt and pepper


Cut the zucchini lengthwise into rather thin slices. Brush the slices with olive oil and grill on both sides until softer and nicely charred. Transfer the cooked slices onto kitchen paper to help absorb the oil. Sprinkle the zucchini with salt and pepper.
Chop the onion finely and cook it in 1 tablespoon olive oil until soft. Add the minced garlic and cook for 1 more minute while stirring. Add the ground turkey and fry, stirring from time to time and breaking the lumps, until nicely browned. Add salt, pepper, paprika powder and the tomato paste, stir thoroughly and let cook for 1 or 2 minutes. Pour the tomato cans into the pan, add the oregano and thyme and let the sauce cook for about 10 minutes on low heat. Adjust the taste again and add the chopped parsley.
In the meantime preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit. Grate the cheese. Mix together the milk and the cream cheese until smooth. Add salt, pepper and some nutmeg to taste. Add 50 g/ 1.8 oz of the grated cheese to this mixture.
Brush a casserole form lightly with olive oil. Cover the bottom of the pan with zucchini slices. Continue with a few tablespoons of the tomato-meat sauce, then a few tablespoons of the cream cheese mixture, then some zucchini slices again. Repeat until all ingredients are gone, ending with a tomato-meat sauce layer. Sprinkle the rest of the cheese on top and cook for about 30 minutes or until golden brown.
Serve with green salad and some bread.


Low carb zucchini lasagna with an aromatic turkey-tomato sauce and cream cheese




Wednesday, July 29, 2015 - 11:01pm


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