Italian Zucchini Lazagna Recipe

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Italian Zucchini Lazagna

Mari Craddock

By
@BossQueen

In trying to eat low-carb I found this recipe a few months ago . I haven't yet tried it because of the stuffing mix but since then found how to make a low-carb stuffing. So i am going to substitute the low carb recipe for the stuffing mix.


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Rating:

Comments:

Serves:

6 to 8

Prep:

20 Min

Cook:

40 Min

Ingredients

3 slice
zucchini (sliced each one)
3 Tbsp
olive oil - divided
1 small
onion sliced
1 clove
garlic
1 can(s)
28 oz diced tomatoes
1 Tbsp
fresh basil - minced
1 1/2 c
stuffing mix your flavor ( see my low carb stuffing)
1/2 tsp
fresh oregano, minced
1/2 tsp
garlic salt
1/4 tsp
pepper
1/2 c
grated parmesan
3/4 c
shredded mozzarella cheese

Directions Step-By-Step

1
In a skillet over medium heat, cook zucchini in one Tablespoon oil 5 to 6 mins, or until tender. Drain and set aside.
2
In the same skillet, saute' onion and garlic in the remaining oil for one minute.
3
Add tomatoes with juice, basil,oregano,garlic salt and pepper; simmer uncovered for 10 mins.
4
Remove from heat: gently stir in zucchini and place in an ungreased 13"X9" baking dish. Top with the stuffing mix and sprinkle with parmesan cheese.
5
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with mozzarella cheese. return to the oven and continue baking 10 minutes or until cheese is bubbly and golden brown.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy