Low Carb Zucchini Lasagna
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September is National Cholesterol Awareness month, and what better way to celebrate than with the perfect back-to-school recipe. We love lasagna in our household but had tons of leftover zucchini from our farm, and I needed a way to use a lot of it in a better-for-you way. Have you guys ever had low-carb lasagna? My Low Carb Zucchini Lasagna is a fun way to make lasagna and features Mazola® Corn Oil. You guys know I’m a fan of Mazola Corn Oil, and one of the reasons is because a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice for your family. See *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing. Traditional lasagna is made with pasta, butter, and ground beef. To lighten up my lasagna and make it low carb I did three ingredients swaps. I swapped the butter for Mazola Corn oil, pasta noodles for sliced zucchini, and ground turkey instead of ground beef.
Did you know that Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils? That means that Mazola Corn Oil has four times more than extra virgin olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut.
This recipe is easy to make and takes less than thirty minutes to prepare. The first step is prepping the zucchini. I used about a pound of zucchini for this recipe. First, rinse the zucchini and then pat it dry with a paper towel. Slice each end of the zucchini off and then slice the zucchini down the middle. From there, cut the zucchini length wise into thin slices. Once all of your zucchini has been sliced, place a layer of paper towels on your kitchen counter. Lay the prepped zucchini slices on the paper towels and sprinkle each slice with salt. This will help draw out the excess moisture from the zucchini. Let the sliced zucchini sit for a few minutes, and prep the ground turkey.
Once the ground turkey is prepared, add in the tomato sauce and simmer for 10 minutes. By now, the zucchini should be dry. Coat an 8-inch baking dish in a tablespoon of Mazola Corn Oil. Make sure all sides of the dish are coated. Next, place a layer of zucchini slices into the baking dish. To make the zucchini slices nice and tender, coat each of them in the Mazola Corn Oil with a brush. I used a 1/2-cup of Mazola Corn Oil to coat all of the zucchini slices. This also gives the lasagna added flavor.
Next, add the meat layer, and then add a layer of the ricotta cheese and olives. Next, add another layer of zucchini slices and coat each layer in the Mazola Corn Oil. Cover with the remaining sauce and top with freshly grated Parmesan cheese and sliced black olives. Bake at 375-degrees for 45-minutes. The low-carb zucchini lasagna will keep in a glass, airtight container for up to 3 days. This lasagna also reheats well and makes wonderful leftovers!
Did you know that the 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. And, according to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil.
This low carb zucchini lasagna also makes a wonderful food prep meal. Food prep this lasagna on Sunday night and pop it in the oven Monday for a meal that’s ready to go for when the family gets home.
Are you guys excited for a new season to begin? Have you ever made low-carb lasagna before?
Low Carb Zucchini Lasagna
By Genevieve Jerome | Fitty Foodlicious
Got a ton of zucchini that needs to be used up? Make my easy Low-Carb Zucchini Lasagna made with simple, fresh ingredients that can be prepared in less than 30-minutes. This delicious lasagna is a wonderful food prep meal and great for those chilly fall evenings.
Makes: 4-6 servings
- 1-pound zucchini sliced thinly, lengthwise
- ½- cup Mazola® Corn Oil and 1-tablespoon Mazola® Corn Oil
- 1-pound ground turkey
- 1-tablespoon freshly ground black pepper, divided
- 1-tablespoon Himalayan Sea-Salt, divided. (Part of this is to draw the excess moisture from the zucchini (see instructions below.)
- ¼-cup fresh chopped garlic
- 1/2-cup sliced black olives
- 8-ounces Ricotta Cheese
- 2-cups shredded mozzarella cheese, divided
- 1-jar no-sugar marinara sauce
- 1-cup fresh tomatoes, diced
- 1-bunch fresh basil, chopped
- 1-cup shredded Parmesan cheese
- Preheat the oven to 375-degrees.
- Grease an 8-inch baking dish with the 1-tablespoon Mazola Corn Oil. You can do this by using an oil brush or a paper towel.
- Slice the ends off the zucchini, then slice the zucchini down the middle lengthwise into thing slices. Roll out some paper towels on the counter and lay the zucchini onto the paper towels. Sprinkle the zucchini with sea-salt to draw out the excess moisture. Let the zucchini rest for 10-minutes and prep the meat sauce.
- In a saucepan over medium-high heat, add the chopped garlic, ground turkey, 1-cup fresh basil, 1-teaspoon of Himalayan sea-salt and black pepper and simmer for 10-minutes or until the meat is browned.
- Add the fresh diced tomatoes and the tomato sauce to the meat and simmer on low for 5-more minutes.
- While the sauce is simmering, prep the ricotta cheese. Combine the ricotta cheese, egg, and some more black pepper in a bowl and mix well until combined.
- Make 1-layer of zucchini slices in the prepared baking dish. Spread a layer of the meat sauce on top of the zucchini. Next, spread a layer of the ricotta cheese. Sprinkle some black olives on top of the ricotta cheese. Sprinkle a layer of mozzarella cheese. Add another layer of zucchini slices, and repeat the above steps. Cover the top layer with the remaining sauce mixture. Sprinkle the top with 1-cup Parmesan cheese and more olive slices.
- Bake at 375-degreees for 30-40-minutes or until the top is nice and golden. Let cool for 5-minutes and garnish with more fresh basil.