Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
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Ingredients

  • 1 lbs Zucchini Sliced
  • 2 cup fresh whole Tomatoes Sliced
  • 1 1/4 lbs Lean Ground Beef
  • 3 oz Low-Fat Cream Cheese
  • 1 tsp Salt Divided
  • 1/2 tsp Black Pepper
  • 1 cup Basil Leaves
  • 1 cup Reduced Fat Mozzarella Cheese Shredded
OPTAVIA Counts:
  • 1
    Lean
  • 1
    Healthy Fat
  • 3
    Green
  • 3
    Condiment

Instructions

  1. Preheat oven to 425*F.
  2. Make zucchini lasagna noodles by using a mandolin or a sharp knife, slice the zucchini into 1/4 inch slices lengthwise to great the lasagna "noodles". Sprinkle with a 1/2 teaspoon of salt and allow to sit for 20 to 30 minutes.
  3. While the noodles are setting aside, combine the ground beef (you can brown the meat before mixing but not required) with the pepper, cream cheese and remaining salt.
  4. Pat dry the sliced zucchini with a paper towel, then put one layer into a casserole dish. Top the zucchini with a thin layer of each: the ground beef and cream cheese mixture, add layer of basil leaves and the sliced tomatoes.
  5. You can repeat the steps until all the layer ingredients are used up. Be sure the last layer is zucchini slices. Sprinkle mozzarella cheese as the last layer on top.
  6. Place in oven and bake at 425*F for 30 minutes or until golden brown. Cut into 4 equally sized portions.

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