Here’s another recommended recipe we found from food.com.
Reference Link:
Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for:

“This isn’t exactly like a lasagna since there aren’t any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe’s.”

Ready In:

45mins

Ingredients:

6

Serves:

1

• ¹⁄₄
  
  zucchini
  
• ¹⁄₄
  
  cucumber
  
• ³⁄₄
  
  cup spaghetti sauce
  
• 3
  
  tablespoons reduced fat parmesan cheese
  
• 1
  
  garlic clove
  
• 3
  
  white button mushrooms
  

directions

• Peel zucchini and cucumber with a vegetable peeler to get long wide strips
• Layer some of the sauce in a mini loaf pan.
• Now alternate layers of zucchini/sauce/cucumber/sauce.
• At one point slice the mushrooms and chop the garlic and add it to one layer.
• On the second to last layer, add the parmesan cheese
• Finish with the last of the sauce.
• Bake at 325 degrees for 30 minutes.

Questions & Replies

Got a question?


Share it with the community!

Jeannie notes.. Above is curated for evaluation and recommendation from food.com

Read full article here:
Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

reco low-cal