Great summer dinner with veggies straight from the farmers' market or your garden. You can make this with just about whatever vegetable is in season! I used 1 zucchini, 1 yellow squash (both sliced into thin rounds, rounds then halved), 1 medium onion (diced) & about a cup of cherry tomatoes (quartered). I browned 1 lb. of lean ground turkey seasoned with salt, pepper, & garlic. Then added the veggies & sautéed until vegetables were fork tender. I paired the turkey & vegetable mixture with whole wheat rigatoni. It was a hit with the whole family!
I did a little experiment for dinner tonight. It didn't turn out to be beautiful looking, but it sure was DELICIOUS! I made a "lasagna" with zucchini & eggplant slices.
1) Preheat oven to 425
2) Slice thinly 1 large eggplant & 3 medium/large zucchini
3) Season eggplant & zucchini slices with extra virgin olive oil, sea salt, fresh ground black pepper, & garlic powder
4) place a can of diced tomatoes (no salt added) in the bottom of a glass baking dish & season with oregano, sea salt, fresh ground black pepper, & garlic powder
5) place rows of zucchini & eggplant slices on top of tomatoes
6) top with approx. 1/2 part skim ricotta cheese & 1/2 shredded mozzarella cheese
7) repeat layers again & top with any remaining zucchini & eggplant slices
cover tightly with aluminum foil & bake 30 mins.
9) uncover & bake an additional 15 mins.
It does not stay together as well as a conventional lasagna when you cut into it, but the flavor is AMAZING!
To find more healthy & delicious recipes check out my Facebook page www.facebook.com/FitMommaOfFour
1) Preheat oven to 425
2) Slice thinly 1 large eggplant & 3 medium/large zucchini
3) Season eggplant & zucchini slices with extra virgin olive oil, sea salt, fresh ground black pepper, & garlic powder
4) place a can of diced tomatoes (no salt added) in the bottom of a glass baking dish & season with oregano, sea salt, fresh ground black pepper, & garlic powder
5) place rows of zucchini & eggplant slices on top of tomatoes
6) top with approx. 1/2 part skim ricotta cheese & 1/2 shredded mozzarella cheese
7) repeat layers again & top with any remaining zucchini & eggplant slices
cover tightly with aluminum foil & bake 30 mins.
9) uncover & bake an additional 15 mins.
It does not stay together as well as a conventional lasagna when you cut into it, but the flavor is AMAZING!
To find more healthy & delicious recipes check out my Facebook page www.facebook.com/FitMommaOfFour
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