italian zucchini lazagna
(1 RATING)
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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prep time
20 Min
cook time
40 Min
method
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yield
6 to 8
Ingredients
- 3 slices zucchini (sliced each one)
- 3 tablespoons olive oil - divided
- 1 small onion sliced
- 1 clove garlic
- 1 can 28 oz diced tomatoes
- 1 tablespoon fresh basil - minced
- 1 1/2 cups stuffing mix your flavor ( see my low carb stuffing)
- 1/2 teaspoon fresh oregano, minced
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan
- 3/4 cup shredded mozzarella cheese
How To Make italian zucchini lazagna
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Step 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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Step 2In the same skillet, saute' onion and garlic in the remaining oil for one minute.
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Step 3Add tomatoes with juice, basil,oregano,garlic salt and pepper; simmer uncovered for 10 mins.
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Step 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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Step 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.
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