I might experienced little an excessive amount of fun in Chicago. Fundamentally I’m looking for a MAJOR cleansing. I chowed down on churros, a wine, and probably a whole platter of potato chips and guac. HELP.

We even hit up a yoga sculpt course in Streeterville. I think it was one of the better workouts I’ve ever endured. Which totally gave me permission to consume more food, correct? Incorrect. Churros = no bueno for the thighs.
If you’ve never experienced zucchini lasagna, you’re in for a delicious surprise! The zucchini replaces the noodles and it is topped with layers of an unbelievable turkey meats sauce and lots of ricotta and mozzarella. The next time I’d probably add mushrooms, pepperoni pieces, or perhaps even more roasted veggies. Either way, it’s love!
Cheesy, protein-packed, low carb and you get your veggies in. What more is there to state?! You must try this lovely dinner!
Sorry my photos aren’t the best. I was in a rush to get to a workout class and didn’t have time to wait for sunlight to cooperate.
If you get this to meal, tag your photos #ambitiouskitchen on Instagram or post an image to my Facebook web page. Enjoy! xo
5.0 from 1 reviews
Ingredients
1 teaspoon essential olive oil
3 cloves garlic, minced
1 green pepper, diced
2 teaspoon dried oregano
red pepper flakes, if desired
salt and pepper, to taste
15 oz part skim ricotta
1 egg white
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions
Preheat oven to 375 levels F.
Place sliced zucchini on huge cooking sheet coated with non stick cooking spray. Sprinkle with salt and roast within the oven for 15-20 mins to help dry out the zucchini a bit. This is a crucial step.
As the zucchini noodles are roasting, you can make the turkey meats sauce. Heat olive oil in a large skillet over medium high temperature. Add garlic, onions, and peppers and prepare a few momemts until onions become translucent and garlic is fragrant; stir occasionally so that you don’t burn off it. Add in surface turkey and cook until no longer pink. Add tomato sauce, crushed tomatoes, oregano, basil, parsley, and some dashes of crimson pepper flakes. Bring to a boil, then reduce high temperature to low and simmer 25 to thirty minutes or until sauce REALLY thickens up! Period with salt and pepper to taste. Remove from temperature to cool.
In a moderate dish, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meats sauce and mix to combine.
To assemble lasagna, pass on 1/2 of the turkey meats sauce in to the bottom of the 9×13 inch cooking pan coated with non-stick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, after that sprinkle 1/2 of the mozzarella on. Do it again layers again starting with the meat sauce, zucchini pieces and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute much longer uncovered. Serve with a part salad. Makes 8 generous servings.
This meal makes great leftovers and it is freezer-friendly!
Wvgirl, you shouldn’t be afraid to displace everything with large fat variations (instead of turkey, full-fat pork and/or beef; all high unwanted fat cheeses, egg white with whole egg, etc.). I also have trouble with carbs, and taking in fat helps. This will also lower the carb content material, although it’s most likely the tomatoes which are providing a lot of the carbs. Hard to replace that. What’s in the low carb sauce? Zucchini isn’t that saturated in carbs.
For me, I’ll easily eat 2-3 servings of this at one sitting.
Monique,
I want to make this formula vegetarian for my significant other but obviously can’t use floor turkey (We on the other hand would love it hehe). What may i use being a viable substitution?

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