I love my spiralizer. It is really so versatile. I can’t believe I wasted so many months with that cheap, hand-held one when I could have making creations like this with the Paderno spiralizer. Again, you can get one on amazon or William Sonoma, just do a price comparison because they go on sale from time to time. This recipe was so easy — I did it in a few steps, so it seemed like it took no time at all. Best part ? My entire family loved it for dinner last night and we all had it for lunch today.
Southwestern Zucchini Lasagna
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 – 10
2 lbs. ground turkey
- 1 tbsp. garlic infused olive oil or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 1 1/2 – 2 tbsp. chili powder
- 1 1/2 – 2 tbsp. cumin
- 4 – 6 chopped scallions
- 1/4 cup fresh cilantro, chopped or 2 tbsp. dried
- 1 container of baby spinach (I used Olivia’s Organics)
- 1 jar roasted red peppers (11.5 ounces, packed in water, drained)
- 4 small – medium zucchinis
- salt and pepper (approximately 2 tsp. each)
- 2 eggs
- 24 oz. jar of salsa (I used 1 1/2 16 oz. jars)
- shredded cheddar cheese (optional)
- Preheat the oven to 375 degrees
- Puree Spinach in food processor and empty into a collander.
- Puree Roasted Red peppers in food processor and empty into the colander too.
- Press down on the veggies with a spatula and drain out any excess liquid.
- Pour mixture into a medium sized bowl.
- Add eggs to the veggies and mix well.
- Meanwhile, in a medium frying pan, heat the olive oil and brown the turkey over medium heat. Add the scallions to the meat and then the chili powder and the cumin.
- Lastly, add the salt and pepper and cilantro.
- If there is a lot of liquid, drain it out a little bit. I usually don’t suggest this, but you just don’t want the lasagna to be too watery.
- Combine the meat mixture with the veggie mixture. Add some more salt and pepper if needed and mix well.
- Spiralize the zucchinis with the C blade to make beautiful zucchini ribbons.
- Cut the ribbons into 6 – 8 inch strips so that they will be easier to eat when serving.
- Layer the zucchini noodles on the bottom of the dish, reserving half for the second layer.
- Add 1/2 of the meat and veggie mixture on top of the zoodles.
- Add 1/2 of the salsa on top of the meat/veggie mixture.
- Sprinkle with cheese if you desire. (I put on 4/5 and left 1/5 cheese-less for me)
- Repeat steps 13 – 16.
- Bake in the oven, uncovered for approximately 30 minutes. Check after 20 minutes.
- Let sit for 5 minutes before cutting and serving.
Like I said, I did this in steps (1) veggie mixture in the morning. (2) meat mixture in the afternoon before carpool (3) zucchini noodles and assemble lasagna after carpool.
This tasted as good if not better on day 2. You definitely can bring this dish to anyone who you are making a meal for a condolence call, new baby, sick family member etc. It doesn’t matter if they have never heard of paleo before, I promise!