Healthy, Recipes

Skillet Zucchini Lasagna…ish

These days, how many things start with “So I saw this thing on Pinterest…” A LOT!

That being said, I saw this thing on Pinterest, HA!

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But first….

Zucchini is so plentiful in the summertime, and there are SO many ways to cook it deliciously and healthy. Baked, broiled, sauteed or grilled by itself… Mixed into a stir fry.. or replacing pasta as noodles, AKA zoodles~ .. (Note to Self: Get a spiralizer thingamajig)

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OODLES AND OODLES OF ZOODLES!!! Too far? My bad 😉  But think about it, the possibilities are endless. Zucchini, Yellow squash, cucumbers, carrots, beets… Give me all the veggies!! It would probably be a great way for kids to try new things as well! Fun shapes are always, well, FUN!

Has anybody tried a spiralizer? Brand/Type?

I’ve seen these nifty little things, but I’m quite skeptical as to if they work well. Or well enough to spend money on and not shred my fingers instead.

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Mooooving on…. 🙂

I initially saw this recipe as a layered lasagna, but I have to play with my food while it’s cooking… Slice and dice, chop and stir… I sometimes think that chopping vegetables is one of my favorite aspects of cooking. We all know how much I love my knives!

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I mean, come on… how beautiful is THAT!

I say a sharp knife and good mise en place is a cooks best friend 🙂

 

On to the recipe? Sure, why not 🙂

So, The Hubs has been working nights for a while, so during the week, I can make up any delicious concoction my little heart desires.

ingredients

Simple ingredients that I already had in my fridge and pantry, that I just threw together and VOILA!

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All in one pot, and done in about 20 minutes.

SKILLET ZUCCHINI LASAGNA

1 lb Ground Turkey (feel free to use beef or even chicken if you like) – I seasoned mine with a bit of Tony Chachere’s and Italian herb seasoning

2 Large Zucchini – sliced into rounds

1 Onion – diced

1 Green Bell Pepper – diced

1 Stalk Celery – diced

3-4 Mushrooms (any kind you prefer – I had theses baby portabellas leftover from stroganoff a few nights before) – sliced

1 Can Diced Tomatoes

Salt/Pepper/Italian Seasoning/Parsley/Parmesan Cheese

 

First, season ground meat and allow to brown over med-high heat, while chopping up your vegetables

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Once meat is cooked through, remove from pan and set aside while you saute your veg in a touch of olive oil over medium heat. I like to start with the trinity (onion, bell pepper and celery, first, since they take a little longer to soften) then add the zucchini and mushrooms, then tomatoes (seasoning to taste as you go…. ALWAYS season every “layer”)

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Stir it all up and add your meat back to the pan to incorporate it all together.

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Here’s where you can add any seasonings, herbs, cheese.. whatever floats your boat. That’s what makes cooking fun, making things your own 🙂

Cover the pan and let simmer for about 15 minutes, over low heat, stirring occasionally, until your zucchini is softened to your liking.

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I topped mine with a bit of parmesan cheese and parsley. This was amazing, and great as leftovers for lunch the next day!

For all you carb lovers out there, I’m sure this would be fabulous and a crowd pleaser if you mixed in you favorite pasta and served with a crusty piece of garlic bread!

Enjoy, my friends 🙂