Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, zucchini lasagna. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Zucchini Lasagna is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Zucchini Lasagna is something that I have loved my whole life. They are fine and they look wonderful.
Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with Here's a few tips on how do you make perfect zucchini lasagna: Start by cutting the zucchini ribbons. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna.
To get started with this recipe, we have to prepare a few ingredients. You can cook zucchini lasagna using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini Lasagna:
- Prepare 26 oz Package long grain rice
- Make ready 4 oz Can green chiles
- Get 1 lb Monterey Jack cheese
- Prepare 3 Thinly sliced zucchini's
- Get 4 tbsp Grated Parmesan cheese
- Prepare 3 large tomatoes
- Take 3 cup Sour cream
- Take 1 tsp Garlic salt
- Prepare 1 tsp Basil
- Get 1 tsp Oregano
- Get 1 tsp Thyme
- Make ready 1 cup Chopped red pepper
- Get 3/4 cup Chopped green pepper
- Prepare 3/4 cup Chopped green onions
Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. All the feels and flavors of lasagna but made with vegetable noodles instead of pasta. Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. In this delicious zucchini lasagna, zucchini slices replace the noodles.
Instructions to make Zucchini Lasagna:
- Spray pan
- Layer the chiles
- Layer 1/2 of the Monterey Jack cheese
- Layer zucchini
- Layer tomatoes
- Sprinkle with Parmesan cheese
- Repeat for about 3-4 layers
- Mix sour cream, garlic salt, basil, oregano, thyme, pepper, and green onion. Spread over tomatoes. Top with other 1/2 of Monterey Jack cheese. Sprinkle paprika over top.
- Bake at 350°F for 45 min - an hour.
This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra carbs! This zucchini lasagna isn't a recipe to make on the hottest day of the year; join me in having To avail you of your CSA zucchini overload, this lasagna swaps thin-sliced zucchini for lasagna noodles. Zucchini: Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely. Zucchini Lasagna - A veggie lasagna without the dairy, grains, or fat? Zucchini Lasagna may be the perfect late summer meal, but it also has a reputation for turning out watery and sad!
So that’s going to wrap it up for this exceptional food zucchini lasagna recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
