Turkey Zucchini Bake (Low-Carb) (Print Version)

# Ingredients:

→ Base Components

01 - Three medium-sized zucchini
02 - 1 tablespoon of extra-virgin olive oil
03 - Four cloves of garlic, finely chopped
04 - One pound of lean ground turkey (93% lean)

→ Cheese Layer

05 - 1 1/2 cups of full-fat cottage cheese
06 - 1/2 cup and 2 tablespoons of shredded parmesan cheese, divided
07 - One large egg
08 - 1 3/4 cups of mozzarella cheese, shredded

→ Seasonings & Sauce

09 - A teaspoon of dried parsley
10 - One teaspoon of fine sea salt, split into portions
11 - A 24-ounce jar of good-quality marinara sauce (try Rao's or similar)
12 - A third cup of basil, freshly chopped
13 - Freshly ground black pepper, as much as you like

# Instructions:

01 - Set your oven to 375°F and let it heat up. Use a fine sieve to strain the cottage cheese. Slice the zucchini into very thin rounds, about 1/8 inch thick. Lay the slices on a baking sheet lined with parchment paper. Sprinkle 1/4 teaspoon of salt over them, bake for 10 minutes, then blot off any liquid with a towel.
02 - Warm olive oil in a big skillet on medium heat. Toss in the chopped garlic and cook until you can smell it. Add the ground turkey and 1/2 teaspoon of salt, cooking till it's not pink anymore. This should take about 8 minutes. Drain whatever liquid is left, then stir in the marinara sauce.
03 - In a bowl, mix together the strained cottage cheese, the parmesan cheese (save 2 tablespoons), the egg, the dried parsley, and a bit of ground black pepper.
04 - Spread 1 cup of the meat sauce across the bottom of a 9x13 baking dish. Add half the zucchini slices on top, then 1 cup of the meat sauce, followed by half of the cottage cheese mixture. Sprinkle 3/4 cup of mozzarella on that and add a layer of basil. Repeat everything again. Finish off with whatever sauce is left, a quarter cup of mozzarella, and the parmesan you saved.
05 - Bake the lasagna for 35 minutes. Let it cool for 15 minutes before adding some fresh basil on top and serving. A bit of liquid under it is normal when using zucchini.

# Notes:

01 - Skip the turkey to turn this into a vegetarian dish.
02 - Draining both the cottage cheese and cooked turkey helps prevent extra moisture in the dish.
03 - Letting the lasagna sit for a bit before cutting helps reduce liquid overflow.
04 - Use plant-based cheeses and vegan ricotta to make it vegan-friendly.

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