Low Carb Zucchini Lasagna
Have you ever thought about using zucchini in the place of pasta, when making lasagna? The idea might sound strange at first, but don’t toss it out just yet. I am a pasta-loving fool, but I’m so glad I developed the following recipe for Low Carb Zucchini Lasagna. It’s almost as tasty as “real lasagna.”
A friend recently gave me three huge zucchini. The zucchini was grown by her husband, Tim. The reason the zucchini got so huge is Tim is a firefighter, and was away fighting fires, instead of tending his garden. Poor Tim expected Cindi to be minding the garden. Unfortunately, gardening is not one of Cindi’s strong suits, shopping is! By the time Tim came back home, the zucchini he had so lovingly tended to, were as large as baseball bats! But that’s another story entirely…
In the past, if someone had given me zucchini, I would have immediately thought of making zucchini bread; one of my all-time favorites! But now that I’m eating healthier, I decided to use the zucchini to make low carb zucchini lasagna. Aren’t you proud of me? You should be, because that was not an easy decision to make.
Scott didn’t look too happy when I told him what I had prepared for dinner. He quickly changed his tune after taking the first bite. Not only did he loved the lasagna, he ended up eating the leftovers for dinner the following night. Not bad for someone who claimed he didn’t like zucchini, right? What about you? Do you have someone that you can surprise with this healthy, yet delicious dish?