I have another high protein, low-carb dinner idea for you! It’s easy to prepare and makes great leftovers for the week.
My original idea was to make zucchini raviolis that I saw on Pinterest but I didn’t get my zucchini slices quite thin enough so it quickly changed to lasagna, sometimes when life gives you lemons, you just have to make lemonade – or turkey zucchini lasagna…yum!Print Recipe
Makes 4 large servings
1 lb lean ground turkey
2 medium zucchini
2 cups spinach
1/4 cup onion, diced
2 cloves of fresh garlic, minced
1 15 oz can of diced tomatoes
2 cups marinara
56g goat cheese
2/3 cup or 56g mozzarella (I used Go Veggie)
2 Tbsp Italian spices
2 Tbsp fresh basil, plus more for garnish
S&P to taste
Preheat oven to 350F. Using a mandolin or very sharp knife, slice 12 slices of zucchini. Dice up leftovers to add to the sauce. Add about 2 tablespoons of marinara to the bottom of an 8 x 8 inch baking dish.
In a large frying pan, add ground turkey and cook over medium-high. Once the turkey is thoroughly cooked, add in the diced tomatoes, spinach, onions, leftover zucchini, garlic and marinara. Simmer for about 5-7 minutes. Add spices and stir to combine. Remove from heat.Add 4 slices of zucchini to the baking dish on top of the marinara. Add half the meat sauce, sprinkle with 1/3 goat cheese. Add another 4 slices of zucchini, remaining meat sauce and 1/3 goat cheese. Top with last 4 slices of zucchini, 1/3 goat cheese and all the mozzarella. Cover loosely with tin foil and bake for 30 minutes. Remove foil and bake for another 5 minutes. Remove from oven and let cool for about 10-15 minutes before slicing. I made 4 large servings but this could easily feed 5-6 people.Enjoy!
Nutritional Info per serving (when using 4 servings in total)
341 Calories, 20g Carbs, 10g Fat, 35g Protein, 7g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.