Thai Slow Cooker Zucchini Lasagna

March 27, 2017

155

This freezer-friendly, slow cooker zucchini lasagna has a Thai peanut twist! It’s a healthy, low carb and gluten free weeknight meal that the family will love!

For the zoodles:
4 Large Zucchinis, * Read notes!
1 Tbsp Salt
For the lasagna:
2 Tbsp Coconut oil
1 Pound Extra-lean ground turkey (I used 99% fat free)
1 Cup Onion, diced
1 Tbsp + 2 tsp Fresh garlic, minced
1/2 Tbsp Fresh ginger, minced
Pepper
1 Cup Light coconut milk
1/4 Cup Natural creamy peanut butter
1/4 Cup Reduced sodium soy sauce
2 Tbsp Coconut sugar
1 Tbsp Rice vinegar
1 Tbsp Fresh lime juice
1 Tbsp Fish sauce
1-2 Tbsp Sriracha
15 Oz Light ricotta cheese
1 Large Egg
1/2 Cup Cilantro, roughly chopped
2 Cups Nappa cabbage, roughly chopped
1/2 Cup Water chestnuts, diced
8 Ounces Mozzarella cheese, grated (about 2 tightly packed cups)
1 Large Red pepper, diced
For garnish:
Cilantro, diced
Green onion, diced
Roasted peanuts, diced
Bean sprouts, roughly chopped

Preheat the oven to 350 degrees. Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles...
See the full directions on my site

Nutritions

Calories
974

Sodium
2969mg
123% DV

Fat
65g
101% DV

Protein
66g
133% DV

Carbs
15g
5% DV

Fiber
5g
20% DV