Lasagna Zucchini Boats

I love zucchini boats because there are so many different options to stuff them with! I love lasagna so of course I wanted to stuff these with all of the same decadent flavors as you would get with the classic lasagna with noodles. This healthy twist is perfect without the carbs–believe it or not! They are also great reheated the next day so I would recommend making extra for leftovers.

*It’s important to look for zucchini that are a bit wider in width than usual so you have plenty of room to stuff. It makes a HUGE difference and is very helpful. #theRecipeRedux

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Lasagna Zucchini Boat Lasagna

Lasagna Zucchini Boat Lasagna

Ingredients

4 medium zucchini, sliced into halves through the length

1 cup low fat ricotta cheese

1 large egg

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

1 1/4 cups shredded mozzarella cheese

1/2 cup parmesan cheese

8 oz. lean ground beef or lean ground turkey

4 tsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cup marinara sauce

1 Tbsp chopped fresh basil, plus more for garnish

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats--set aside.
  2. In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese--set aside.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  4. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
http://kathrynskitchenblog.com/2016/08/lasagna-zucchini-boat-lasagna/

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Cauliflower Crust Pizza with Spinach & Sausage

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If you don’t crave pizza every now and then you’re lying…Unless you don’t live in America because there is just something about it that we all crave. Pizza as we all know isn’t the healthiest so I made this into a low-carb meal by making a cauliflower crust instead of a pizza dough. It’s almost too good to be healthy to be honest..and you can customize your own pizza to your own likings! Also, did I mention this is probably easier to make than a regular pizza?

Ingredients:
1 head of a small to medium cauliflower
1 egg
1/4 cup italian seasoned bread crumbs
1/4 cup mozarella cheese (or cheddar)
1 Tbsp grated parmesan cheese
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp oregano (pinch with your fingers)
2 Tbsp tomato sauce
Mozzarela Cheese (I used a little less than 1/2 cup, but use as much as you desire)
Use your favorite toppings! I used a roasted garlic artichoke chicken sausage I got at Trader Joe’s.

Steps:
1. Preheat oven to 450 degrees F. Cut off the florets and stem of cauliflower. Place in food processor until it looks almost powdery. Place cauliflower in a microwavable save bowl and microwave for 8 minutes. Let cool for another 2 minutes and add egg, breadbrumbs, cheeses, garlic powder, salt, pepper, basil, and oregano. Mix with a wooden spoon until combined and it has formed an almost dough consistency.

2. TIME TO BAKE! Line a baking sheet with a silicon mat or use parchment paper. Form cauliflower crust in a large round circle by pressing with your hands. If your hands are super sticky add more breadcrumbs to the dough. Bake for 15 minutes until crust is golden brown.
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3. Now for the finale! When crust is fully cooked, add your tomato sauce, cheese, and your toppings. Bake for another 5 mintues until cheese is melted and there you go! You can definitely feel good about eating this and you get an even bigger benefit by getting all the nutritous vitamins from cauliflower! It’s a win-win meal đŸ™‚
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Smoked Salmon & Kale Frittata

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Yield: 6

Ingredients:
6 whole eggs
1 Tbsp olive oil
1 small red onion; chopped
2 cloves garlic; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp granulated garlic
4 oz smoked salmon; coarsely chopped
3 cup kale; chopped
1/4 cup parsley; finely chopped
1/4 cup parmesan cheese

Steps:
1. Preheat oven to 350 degrees F. In a frying pan on medium heat, add olive oil, onions, and garlic. Season well with salt, pepper, and granulated garlic. Sauté until kale is wilted.

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2. In a medium mixing bowl, crack eggs and whisk until combined. Add kale mixture in with a wooden spoon. Add in coarsely chopped smoked salmon and parmesan cheese. Lightly grease a pie dish with olive oil and add mixture. Bake for 35 minutes or until top is golden brown. Garnish with a sprinkle of parsley and parmesan cheese.

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Chickpea & Black Bean Hummus

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Yield: 6

Ingredients:
1 can black beans; drained and rinsed
1 can chickpeas; drained and rinsed
3 Tbsp lemon juice
1 tsp salt
1/2 tsp lemon pepper
1 tsp garlic powder
1 garlic clove
2 Tbsp olive oil
1/2 tsp cayenne pepper
6 whole wheat pita breads

Steps:
1. Preheat oven to 350 degrees F. Cut each pita bread into 6 pieces and put on baking sheet. Drizzle olive oil and sprinkle salt on top. Bake for 10 minutes.

2. In the meantime, add beans, lemon juice, olive oil, salt, pepper, garlic, powder, garlic clove, lemon pepper, and cayenne pepper to food processor. Mix for about 3 minutes until hummus becomes creamy. Add more lemon juice and/or olive oil if hummus is too thick depending on the flavor. Also, feel free to add extra seasoning! Enjoy hummus with baked pita chips and fresh veggies..I particularly love sliced cucumbers with this hummus!

Cauliflower Garlic “Mashed Potatoes”

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Just to make it clear, there are NO potatoes in this healthy dish…and I promise you will not be able to tell the difference..it’s that good!

Yield: 6

Ingredients:
1 head of cauliflower; cut into chunks
1/4 cup yellow onion; chopped
4 cloves of garlic; chopped
1/4 cup chicken broth
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 Tbsp olive oil
1 Tbsp chives; chopped
Parmesan cheese (optional; highly recommended)

Steps:
1. Bring a large pot of water to a boil, then add chunks of cauliflower. Boil until cauliflower is semi-soft..about 6 minutes. After drain and add 1 Tbsp of olive oil, onions, and garlic to a medium sized frying pan. Add in cauliflower pieces and season with salt, garlic powder, and pepper. Cook for 5 minutes to set in flavor of garlic and onions.

2. Add everything from pan into a medium-large bowl. Add in olive oil and chicken broth and with a potato masher, food processor, or an immersion blender (what I used and is super easy!), blend until everything is combined. Sprinkle with chives and parmesan cheese. So delicious and good for you!