ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
ZUCCHINI LUNCHIXA
Using flash-frozen chicken breasts and some fresh zucchini and onions you can have a quick meal in minutes!
Provided by Stephanie Kilmon
Categories Meat and Poultry Chicken Chicken Breast Recipes
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.6 g, Cholesterol 150.1 mg, Fat 37.2 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 22.6 g, Sodium 310.2 mg, Sugar 4.1 g
ZUCCHINI LUNCHIXA
Using flash-frozen chicken breasts and some fresh zucchini and onions you can have a quick meal in minutes!
Provided by Stephanie Kilmon
Categories Chicken Breasts
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.6 g, Cholesterol 150.1 mg, Fat 37.2 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 22.6 g, Sodium 310.2 mg, Sugar 4.1 g
ZUCCHINI LUNCHIXA
Using flash-frozen chicken breasts and some fresh zucchini and onions you can have a quick meal in minutes!
Provided by Stephanie Kilmon
Categories Chicken Breasts
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.6 g, Cholesterol 150.1 mg, Fat 37.2 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 22.6 g, Sodium 310.2 mg, Sugar 4.1 g
ZUCCHINI LUNCHIXA
Using flash-frozen chicken breasts and some fresh zucchini and onions you can have a quick meal in minutes!
Provided by Stephanie Kilmon
Categories Chicken Breasts
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.6 g, Cholesterol 150.1 mg, Fat 37.2 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 22.6 g, Sodium 310.2 mg, Sugar 4.1 g
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