Zucchini & Turkey ‘Lasagna’


I’ve made this zucchini dish several times and love coming back to it with new ingredients. This time, instead of ground beef, I decided to use ground turkey. I actually like this low carb/gluten free meal much better than traditional lasagna.



2 large green zucchini

2 large yellow squash

1/2 white onion

1/2 cup sliced crimini mushrooms

1 pound ground turkey

2 cups tomato sauce

2 tablespoons salt

1 tablespoon peper

1 teaspoon fennel seeds

1 teaspoon dried thyme

1 1/2 cups low fat shredded cheese


Pre-heat oven to 350F.

Chop the onion and mushrooms and add to a pan with a little bit of olive oil. Sauté until the onions are a little translucent.


Add the ground turkey to the pan and using a wooden spoon, separate the meat while it’s cooking. While the turkey cooks, slice up the squash into long flat slices.

Add the tomato sauce once the turkey has mostly cooked through on the outside (it will finish cooking in the oven) along with the salt, pepper, thyme, and fennel seeds. Let the meat soak in the tomato sauce and spices for a couple of minutes on the stovetop.

In a large flat baking dish lay the squash flat to create the bottom layer of your lasagna. Then simply layer it with meat, followed by cheese, then squash again. Your top layer will be a final layer of squash topped with a layer of cheese.


Put in 350F oven for about 15 – 20 minutes for the meat to finish cooking and the cheese to melt. That’s it! It’s easy and it makes plenty. I can’t wait to have this for dinner again tonight. Leftovers are just as good.


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