Ingredients:

  • 4 large Zucchini (approx. 2 lbs), sliced into 1/4-inch planks
  • 1 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1.5 lbs lean ground turkey (93/7 blend)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz low-sugar marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 16 oz low-fat cottage cheese
  • 1 large egg, beaten
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup fresh basil, chiffonade
  • 2 cups shredded moisture-part-skim mozzarella

Instructions:

  1. Slice zucchini into 1/4-inch planks. Place in a colander, sprinkle with sea salt, and let sit for 20 minutes to sweat.
  2. Rinse zucchini briefly and pat extremely dry with paper towels. Arrange on baking sheets, brush with olive oil, and roast at 400°F (200°C) for 10 minutes to evaporate internal moisture.
  3. In a large skillet, brown the ground turkey with diced onion and minced garlic over medium-high heat until turkey is cooked through.
  4. Stir in marinara sauce, oregano, and red pepper flakes. Reduce heat and simmer until the sauce is thick and jammy.
  5. In a medium bowl, combine cottage cheese, beaten egg, Parmesan cheese, and fresh basil.
  6. Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer zucchini planks, cottage cheese mixture, meat sauce, and mozzarella. Repeat layers until ingredients are used.
  7. Bake at 375°F (190°C) for 30-35 minutes until the cheese is bubbly and golden brown. Let rest for 15 minutes before slicing.