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Zucchini-Ribbon "Lasagna"

295 faves | 2 recommends

Comments

Whoops! Whole Living (not Cooking Light!) there's also a great variation of this on Epicurious we have made before :)
Allison Orr   •  10 Sep   •  Report
Took a few notes from the comments on Cooking Light and made some changes - added fresh basil and a cup of shredded mozzarella to the ricotta mixture for more flavor. Sautéed garlic, shallot and red bell pepper with the Italian sausage as well. We also used homemade tomato sauce in place of the canned tomatoes - a great basic recipe that you can do a lot with to add more flavor and depending on what you have on hand.
Allison Orr   •  10 Sep   •  Report
I've tried this.... It's GREAT!
Patrice Smith   •  28 Feb   •  Report
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Ingredients

1 can (28 ounces) whole peeled plum tomatoes, with juice

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped (1 cup)

1/4 teaspoon red-pepper flakes

12 ounces ground turkey, preferably dark meat

2 tablespoons chopped fresh oregano

2 teaspoons coarse salt

2 medium zucchini, trimmed

1 cup part-skim ricotta cheese

1/4 teaspoon extra-virgin olive oil

Freshly ground pepper

Garnish: Fresh oregano

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