This irresistibly delicious low-carb lasagna will change the way you see zucchini forever. Ground turkey, chopped onion, and Parmesan cheese join thinly sliced and rolled zucchini in a bold marinara sauce for a one-of-a-kind (and gluten-free) meal.
Recipe yields 8 servings
On a baking sheet lined with paper towels, arrange the zucchini strips. Sprinkle salt on the zucchini slices and let sit for 15 to 20 minutes. Dab the strips with a paper towel to and roll up. Refrigerate the zucchini roll-ups overnight. Drain the liquid.
Preheat the oven to 350°. In an 9- x 9-inch glass baking dish, pour 1/2 cup of the marinara sauce. Set aside.
In a skillet, heat the oil over medium-high heat. Add the garlic and onion, and cook until the garlic is fragrant, about 1 minute. Add the ground turkey and cook until no longer pink, about 3 to 4 minutes. Add the crushed red pepper, salt and black pepper to taste, and stir to combine. Remove from the heat.
In a medium bowl, combine 1/2 cup mozzarella, ricotta, Parmesan cheese, egg, oregano, and basil. Add the cooked ground turkey mixture and stir.
On a baking sheet, arrange the unrolled zucchini strips in a single layer. Line each zucchini strip with 1 1/2 tablespoons of the turkey mixture. Roll up the zucchini strips. Arrange the rolls, standing upright, in the prepared baking dish.
Pour the remaining 1/2 cup marinara sauce over the roll-ups and top with the remaining 1/4 cup mozzarella. Bake for 25 to 30 minutes, or until cheese is melted. Garnish with parsley, if desired. Serve immediately.