Sustainably Delicious: Warming Casserole Recipe

EDITOR’S NOTE: Below is a guest blog from Crystal Cook, one of the two famous Casserole Queens, who is a former Green Mountain Energy employee. Enjoy this healthy comfort food during the cold winter months!

Casserole Queen’s Zucchini Lasagna

Citizens of Casseroleville, bow in the presence of the king of all baked dishes! This recipe gets two-thumbs up not only for being gluten-free, but also for allowing you to keep your blood sugar in check. By replacing lasagna noodles with thin layers of sliced zucchini, the carbs stay low but the flavor is still full and zesty. We suggest using a mandoline for even slices and quick prep. Just be careful, those things are sharp!

Note: Make this dish vegetarian by simply omitting the turkey from the sauce, or replacing it with your favorite ground meat substitute.

Zucchini Lasagna

Here is what you will need: extra-virgin olive oil, onion, red pepper flakes, ground turkey, diced tomatoes, fresh oregano, kosher salt, zucchini, part-skim ricotta cheese, freshly ground black pepper and Parmesan cheese.

Zucchini Lasagna

In a large skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and crushed red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

Zucchini Lasagna

Slice the zucchini lengthwise into thin strips (about 1/8- inch-thick).

Zucchini Lasagna
  1. Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8×8 inch square baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
  2. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

Zucchini Lasagna
Zucchini Lasagna

Serves 8
2 ½ tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced tomatoes
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese

  1. Preheat the oven to 375°F.
  2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and crushed red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
  3. Slice the zucchini lengthwise into thin strips (about 1/8- inch-thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8×8 inch square baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
  4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.