Zucchini Lasagna in a LOAF PAN ???? #shorts #viralshorts #easyrecipes #homemade
Zucchini Lasagna in a LOAF PAN ???? #shorts #viralshorts #easyrecipes #homemade
Zucchini Lasagna Loaf with Prosciutto and Mozzarella in a loaf pan is my new obsession. If you haven’t seen the viral video originally shared by @thediaryofsonia, you must check it out. When I saw Sonia share this recipe, I had to recreate it. Sonia calls this dish “ Sformato Di Zucchine” and it’s absolutely outstanding.
The layers of prosciutto and Fior di latte mozzarella are everything you need for the perfect bite. In my opinion, there’s nothing better than Parmigiano Reggiano, Fior di latte, and prosciutto layered between thin slices of zucchini. If you give this recipe a try, please leave me a comment below.
INGREDIENTS:
3 very thinly sliced zucchini about 16 very thin slices, sliced with a knife or mandolin
125 grams (6-8 slices) of Fior di Latte Mozzarella you can use any mozzarella you like
Freshly grated Parmigiano Reggiano measure with your heart and please use a good quality block of parm only
Small drizzle of olive oil about 1-2 teaspoons
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Cheesy Turkey Zucchini Meatloaf with Tomato Glaze
Fun easy healthy turkey meatloaf recipe you need to try!!!!
Ingredients:
For the Sauce:
1 cup tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
For the Meatloaf:
1 lb ground turkey
1 cup shredded zucchini (squeeze excess moisture)
1 cup finely diced yellow onion
2 cloves minced garlic
1 whisked egg
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons of the Sauce (see above for recipe)
½ cup panko bread crumbs
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons chopped fresh parsley
2 slices mozzarella cheese
Preheat your oven to 350°F
Prepare the Sauce: In a medium bowl, combine the tomato sauce, apple cider vinegar, and honey. Set this sauce aside.
For the Meatloaf Mixture: In a large bowl, mix together the ground turkey, shredded zucchini, diced onion, minced garlic, whisked egg, Dijon mustard, honey, 2 tablespoons of the prepared sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, and chopped parsley. Mix thoroughly.
Layer the Meatloaf: Grease a loaf pan and spread half of the meatloaf mixture to create an even layer.
Add the Cheese: Lay the mozzarella cheese slices over this meatloaf layer.
Top the cheese layer with the remaining meatloaf mixture.
Glaze and Bake: Spread half of the remaining tomato sauce mixture evenly over the meatloaf. Bake in the preheated oven for about 1 hour or until the internal temperature reaches 160°F.
Once the meatloaf is fully cooked, warm the remaining tomato sauce either in a skillet and drizzle over the cooked meatloaf.
Serve your delicious meatloaf alongside your favorite sides. We paired it with rice pilad and a roasted veggie salad for a balanced meal.
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ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
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One Can of Chickpeas Could Change The Way You Think About Meatloaf
Use code SAUCESTACHE60 to get 60% OFF + FREE SHIPPING on your Green Chef box at
One Can of Chickpeas Could Change The Way You Think About MEATLOAF?
This chickpea meatloaf is out of this world and contains no gluten and no soy! I love making chickpea meat using chickpeas but making this meatloaf was awesome! I had leftovers for days, used it on sandwiches, and even crumbled it up over some rice on the last day (which was awesome)
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TURKEY ZUCCHINI SKILLET | easy, low carb dinner idea
This Turkey and Zucchini Skillet is a super simple, low-carb, one-pan, week night meal that is perfect for families or as recipe to add to your meal-prep.
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TURKEY ZUCCHINI SKILLET RECIPE
1 pound ground turkey
4-5 cloves of garlic, chopped
1 onion, chopped
4 small-medium zucchini, cut into quarters then chopped
2-15 ounce cans of diced tomatoes
1 heaping tablespoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese and red pepper flakes (*optional toppings)
DIRECTIONS:
Heat a large non-stick skillet over medium heat and add oil. Once the olive oil is hot, stir in your onions and garlic along with a pinch of salt. Let them cook for a couple minutes or so or until your onions are fragrant and beginning to look translucent.
Push all the veggies to one side of the pan and then using a wooden or rubber spatula, stir in your ground turkey. Season the turkey with some salt and pepper be sure to break it up into small pieces.
Once the turkey has lost it's pink color, begin to combine the ground turkey with the onions and garlic.
Add in zucchini, oregano, a little more salt and pepper, and tomatoes. Give it a good mix and allow everything to simmer for 15-30 minutes depending on how soft you like your zucchini.
Serve over a bed of spaghetti squash (or pasta, rice, cauliflower rice, etc) and top with some red pepper flakes and parmesan cheese. Enjoy!
Nutrients for 1/4th of recipe: Calories: 279; Total Fat: 11.6g; Saturated Fat: 3.5g; Cholesterol: 80mg; Sodium 138mg, Carbohydrate: 19g; Dietary Fiber: 3.5g; Sugars: 10.2g; Protein: 25.6g
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Easy Zucchini Lasagna Casserole
Discover a healthier twist on classic lasagna using zucchini layers instead of pasta for a low-carb delight.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ZUCCHINI LASAGNA INGREDIENTS:
►2 lbs zucchini (4-5 medium/large)
►3 1/2 tsp fine sea salt, divided
►1 tsp freshly ground black pepper
►1 1/2 lbs ground beef (15-20% fat content)
►1 medium yellow onion, 1 cup chopped
►3 garlic cloves, minced
►24 oz pasta sauce (homemade or store-bought)
►1/4 cup chopped basil or parsley, divided
►4 cups shredded mozzarella cheese, divided
►15 oz reduced-fat ricotta cheese1 cup shredded parmesan cheese
►1 large egg
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 How to cut and season zucchini
2:11 How to cook zucchini
3:02 Lasagna meat sauce prep
4:19 How to cook lasagna sauce
5:41 Lasagna cheese sauce
6:20 How to assemble zucchini lasagna
8:13 How to cook zucchini lasagna
9:06 How to garnish and cut lasagna
10:26 Taste test
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