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Zucchini Lasagna Recipe

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Zucchini Lasagna Recipe

5 medium zucchini, cut lengthwise into 1/8” thick slices
1 lb ground turkey
1 tbsp avocado il
1 1/2 tsp dried oregano, divided
1 tsp dried basil
1 tsp garlic powder
1/2 tsp salt + more for zucchini
Ground black pepper, to taste
1 tbsp honey or maple syrup

  • Line large baking sheet with double layer of paper towels. Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery zucchini lasagna.
  • In the meanwhile, preheat large skillet on medium-high heat, swirl oil to coat and add turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring. Add 1 tsp oregano, basil, garlic powder, salt and pepper; cook for 30 seconds, stirring. Add tomato sauce and maple syrup; stir, bring to a boil and simmer on low for 5 minutes. Transfer to a medium bowl and set aside.
  • Return skillet to medium heat, add spinach in batches as it starts to wilt, stirring in between. Transfer to a bowl and let cool.

  • For Full Instruction: greatist.com

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