Zucchini Turkey Layers (Print Version)
# Ingredients:
→ Base Components
01 -
1 lb lean ground turkey (93%)
02 -
4 minced garlic cloves
03 -
3 medium zucchinis
04 -
1 tbsp extra virgin olive oil
→ Cheese Layer
05 -
1 3/4 cups shredded mozzarella cheese
06 -
1 1/2 cups full-fat cottage cheese
07 -
1/2 cup grated parmesan, plus 2 tbsp on the side
08 -
1 large egg
→ Seasonings & Sauce
09 -
1 jar (24 oz) of your favorite marinara
10 -
1/3 cup chopped fresh basil
11 -
1 tsp sea salt, split in half
12 -
1 tsp dried parsley
13 -
Freshly ground black pepper as needed
# Instructions:
01 -
Set your oven to 375°F. Grab a fine mesh strainer to drain the liquid from the cottage cheese. Use a sharp knife or mandoline to slice the zucchinis into paper-thin rounds (1/8 inch thick). Arrange them on a baking sheet lined with parchment paper, sprinkle 1/4 tsp of salt, bake for 10 minutes, and pat them dry with paper towels.
02 -
Over medium heat, warm olive oil and sauté garlic until aromatic. Toss in turkey, sprinkle 1/2 tsp salt, and cook until it’s browned and cooked through, about 8 minutes. Drain it to remove any liquid and stir in marinara.
03 -
In a bowl, mix the drained cottage cheese, egg, parsley, black pepper, and parmesan (save 2 tbsp for topping). Combine well but don’t overmix.
04 -
Using a 9x13 pan, spread 1 cup of the meat sauce across the bottom. Add a layer of half the zucchini, another 1 cup of meat sauce, followed by half the cheese mixture, 3/4 cup mozzarella, and some basil. Repeat this process, ending with leftover sauce, 1/4 mozzarella, and 2 tbsp parmesan.
05 -
Put it in the oven for 35 minutes. Leave it to cool for 15 minutes after baking before sprinkling fresh basil on top and serving. Liquids pooling underneath are totally normal—it’s from the zucchini.
# Notes:
01 -
Skip the turkey for a meatless option.
02 -
Draining the meat and cottage cheese helps with watery lasagna.
03 -
Allow it to cool before slicing to avoid excess liquid.
04 -
Swap for vegan cheese and nut-based ricotta for a plant-based version.