Healthy Zucchini Lasagna

The seasons are a lil' bit different in sunny AZ.  My parents love gardening and they take advantage of the warm spring months to grow some produce. I talked to my mom on the phone yesterday and she told me that while she was here visiting her zucchini grew like WILD. I was wishing I was there to partake. I love garden fresh veggies. It reminded me of a delicious Zucchini Lasagna I made last fall and never posted. It is low in carbohydrates, lower in calories, and very high in protein. Instead of noodles...you use zucchini!

Zucchini Lasagna 
Ingredients: 
2 cups shredded chicken breast (you could also use lean ground turkey or lean ground beef)
1/4 cup chopped onion
2 cup tomato sauce (or favorite spaghetti sauce)
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon black pepper
4 medium zucchini (1-1/4 pounds) sliced thinly in long slices.
1 cup low fat cottage cheese
1 egg
3 tablespoons whole wheat flour
1 cup (4 oz.) shredded mozzarella cheese

Directions:
Bring a pot of water to a boil. Cut your zucchini into thin slices the length of the zucchini. These will act as your noodles. Boil zucchini for 3 mins and then lay out on paper towel with another paper towel on top to absorb the excess water. While these are drying make sauce.
In large skillet sprayed thoroughly with cooking spray, combine cooked shredded chicken and your onion over medium heat. Once onion is sauteed, add tomato sauce and seasonings. Bring to boil;  reduce heat to simmer, uncovered, for approximately 5 minutes.
While your sauce is cooking,  combine in a small bowl; cottage cheese and egg. In a 9x13 baking dish sprayed with cooking spray, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half of your chicken/sauce mixture. Repeat layer of zucchini and flour.Sprinkle with mozzarella cheese and remaining meat/sauce mixture.
Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving.

The amazing stats...

 

Almost 30 grams of protein PER serving, and this veggie lasagna makes GREAT leftovers. You won't even miss the noodles, which can make this a great option for those who need gluten free meal options. I made this lasagna with some of the easiest whole wheat bread ever for a side. It was a perfect meal. And while you're dealing with all this zucchini...you may as well make some of these delicious low fat zucchini cookies for dessert! 

Do you like zucchini? I LOVE it. It's such a great addition to any dish, and is so low in calories! Do you have a garden? I wish I did. There is NOTHING like garden fresh tomatoes. I could eat them like an apple...and I do.