italian zucchini lazagna
(1 rating)
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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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(1 rating)
yield
6 to 8
prep time
20 Min
cook time
40 Min
Ingredients For italian zucchini lazagna
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3 slicezucchini (sliced each one)
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3 Tbspolive oil - divided
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1 smonion sliced
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1 clovegarlic
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1 can28 oz diced tomatoes
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1 Tbspfresh basil - minced
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1 1/2 cstuffing mix your flavor ( see my low carb stuffing)
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1/2 tspfresh oregano, minced
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1/2 tspgarlic salt
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1/4 tsppepper
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1/2 cgrated parmesan
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3/4 cshredded mozzarella cheese
How To Make italian zucchini lazagna
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1In a skillet over medium heat, cook zucchini in one Tablespoon oil 5 to 6 mins, or until tender. Drain and set aside.
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2In the same skillet, saute' onion and garlic in the remaining oil for one minute.
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3Add tomatoes with juice, basil,oregano,garlic salt and pepper; simmer uncovered for 10 mins.
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4Remove 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.
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5Cover 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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