Zucchini Lasagna | Skinnytaste

 

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta! I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce. Tip: Using a mandoline is a must to slice the zucchini into thin 1/8th inch thick noodles, and it’s quick and easy but be careful you don’t cut yourself. Zucchini Lasagna Skinnytaste.com Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9 Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g Sodium: 801 (without salt) Ingredients:    1 lb 93% lean ground beef 1 1/2 teaspoons kosher salt 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 (28 oz can) crushed tomatoes 2 tbsp chopped fresh basil

Source: Zucchini Lasagna | Skinnytaste

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