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Mexican Zucchini Lasagna

Taylor Kiser
  • 90 minutes
  • Serves 8

INGREDIENTS

For the zoodles:

3

Large zucchinis * (Read notes!)

1 tbsp

Salt

For the lasagna:

2 tbsp

Extra-virgin olive oil

1 lb

Ground 99% fat-free Turkey

1 cup

Onion (diced (1 small onion))

1 tbsp

+ 2 tsp Fresh garlic (diced)

1 tbsp

+ 1 tsp Taco seasoning (I always make my own using the recipe linked!)

Pepper

3/4 cup

Tomato Sauce

3/4 cup

Salsa (of choice)

1

Container of light or fat-free ricotta cheese

1

Large egg

1/2 cup

Cilantro (roughly chopped + additional for garnish)

8 oz

Light Mexican blend cheese (grated (about 2 cups, firmly packed))

1

Large red pepper (chopped)