Lasagna Stuffed Zucchini

When I crave comfort food, pasta is always the first thing that comes to mind and Lasagna is the pasta of all pasta’s in my opinion!

It has been 3 days since we had to put our oldest border collie down and the pain still runs strong through the house. It is hard to try and feel normal with so many triggers. There is just so many memories from the past 13 years. Damn you cancer….damn you!

I thought I would make some “comfort food” tonight for my husband and I, but didn’t want to give in and buy pasta (or look in the back of the cupboard since I am sure there is still some penne back there I am trying to forget about!)

Zucchini is coming out fast and furious in the garden, and although I have diced and frozen quite a bit for future stir fry’s and zucchini meatballs, I also want to eat as many fresh garden veggies as possible. Hence…..the Lasagna Zucchini.

Zucchini is a really watery vegetable, so I halved, oiled and salted a fairly large zucchini and stuck it on the grill for 5-10 minutes a side on medium low heat. If you don’t have a BBQ or just want to use the oven, I would suggest 20-25 minutes on 350 c. This will soften it up nicely and give it some flavour. When it is done, let cool a little and scoop out the seeds and make a nice hole for your filling! My zucchini was quite large so the seeds were pretty big, but if you have smaller zucchini’s, I would put the “scoopings” back in with the meat!

The meat filling was nice lean turkey, seasoned with onion, garlic, italian seasoning and red wine vinegar. Stuff meat into the zucchini, top with marinara sauce and cheddar cheese and pop right back on the BBQ or in the oven for another 10 minutes or until heated all the way through. I topped with ricotta and basil to complete the beautiful lasagna flavoring!

Lasagna Stuffed Zucchini

  • 1 large zucchini or 3 small zucchinis halved, oiled and salted, grilled or baked for 20-25 minutes
  • 1/2 lb ground turkey
  • 1/2 medium onion
  • 2 cloves diced garlic
  • 2 tbsp italian seasoning
  • 2 tbsp red wine vinegar
  • Marinara sauce
  • Cheddar cheese (low fat)
  • Ricotta Cheese (low fat)
  • Fresh basil for serving.

 

There isn’t an exact science to this recipe. Just grill a zucchini, stuff a zucchini and bake a zucchini. The of course, eat a zucchini!

This was perfect as a comfort dish and really had all the goodness of lasagna without the pasta. It is a great healthy, low carb, gluten free option when you just need to stress eat!

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Pretty Like a Flower, Tasty Like Food

In my opinion, if you plant something in your garden, ideally, you should be able to eat it. Gardening takes water, valuable time and money to grow, so you minus well reap the rewards!

Chives in bloom!

There are so many beautiful herbs and vegetables that have flowers and look just like other perennials you can spend hundreds of dollars on (but can’t eat). If you plant the right ones together, they can come into bloom in a timely manner, ensuring your gardens are always bright and colourful!

Beautiful zucchini flower!

In the past couple of years, I have been slowly replacing greenery that offers no nutritional value with delicious AND pretty plants in my gardens! 

Strawberries, chives, raspberries and garlic

I love planting herbs! They are probably the prettiest and tastiest plants. In addition to my chives, mint, dill, parsley, sage and basil, I have added lavender, oregano and thyme this year. It just adds so much beauty and it is amazing to add to a salad. 

Tiny thyme flowers

As part of building a sustainable lifestyle, we want to grow as much food as we can for ourselves! Having roses, daisies and gardenias are nice, but at the end of season, all they were good for was to look at and then chop down. I would much rather eat the plants that I spend so much time watering, pruning and weeding!!

Delicious garlic