SCD Recipe: Zucchini Lasagna

For the first time I decided to try using zucchini in place of pasta to make lasagna. I’m not sure why I never tried it before, but I finally decided it was time. I thought it turned out really good.

3 medium zucchini
1 lb. ground turkey (or other ground meat)
3 – 4 cups spaghetti sauce (I did use a store bought sauce that is organic and contains no sugar, but you can easily make your own)
1 cup dry curd cottage cheese
1 egg
sliced provolone cheese
grated Parmesan cheese

Preheat oven to 425 degrees. 

Slice zucchini into 1/4 inch thick long slices. Place on a baking sheet and bake for 20 – 25 minutes until just slightly firm.

Reduce oven heat to 350 degrees.

In a blender mix the dry curd and the egg until it forms a smooth texture (it won’t be completely smooth, but the curds should be gone). Add a little water if it is not blending.

Brown ground meat on the stove.

Spread a cup of the sauce on the bottom of a 8 x 8 baking dish. Layer with zucchini slices to form one layer. Spread dry curd mixture over the zucchini. Add the ground meat, more sauce, and cheeses. Repeat layering until all ingredients are used. Make sure cheese covers the top.

Cover pan with aluminum foil. Bake for thirty minutes. Remove foil and bake for an additional 5 – 10 minutes.

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

3 thoughts on “SCD Recipe: Zucchini Lasagna

  1. Hi there, I made half of the recipe in a smaller pan with chicken (it was all I had) but it was extremely delicious 🙂

    I would probably not add as much water to my dry curd/egg yolk mixture. You want to make sure its a little chunky so that the lasagna isn’t so soupy 🙂

    Thanks for the delicious recipe!

  2. An easy way to work with zucchini is to slice it the night before and lightly salt it and then roll it in 2 layers of paper towel. This draws the moisture out of it and makes the lasagna less watery. It comes out wonderfully in squares.

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