February 18, 2018
A lighter yet filling twist on a heavy classic.
Taco Zucchini Lasagna
Ingredients
- 1 Tsp coconut oil
- 1 Large onion, chopped
- 2-3 Cloves garlic, finely chopped
- 1 Tsp cumin
- 1 Tsp chili powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp salt and 1 Tsp pepper
- 2 Cup black beans
- 1 Cup corn
- 2 Cups salsa
- 1 Egg
- 1 1/2 Cup greek yogourt
- 1 Cup ricotta
- 3 Small-med zucchini, cut in long thinly sliced ribbons
- 1 Cup shredded cheddar
- 1 Cup shredded monterey jack
- Cilantro and sliced green onion for garnish
Directions
- Preheat oven to 350 degrees
- Sautée onion in oil for about 3 minutes or until onion is soft, then add garlic and sautée for 1 more minute. Add the seasonings and cook while stirring for 1 minute, then add the beans and corn to the pan. Continue to cook for about 5 mins to allow all the delicious flavors to blend together.
- In a medium bowl mix the egg, Greek yogurt, and ricotta cheese together until it is fully blended.
- Spread a thin layer of salsa in a 9×13 cake pan. Layer zucchini ribbons, black bean mixture, yogurt sauce, and salsa. Repeat 2 more times and then top with a final layer of zucchini. Sprinkle the cheddar and monterey jack cheeses on top.
- Bake for 35-40 minutes until hot and bubbly. Let dish sit for about 15 minutes before serving. Top with cilantro and greens onions.
Enjoy!
