Active Ashley's Kitchen

I often swap traditional noodles for veggie noodles or slices in recipes to increase my vegetable intake and reduce carbs.  In this recipe I substituted egg noodles for zucchini slices and made a lasagna type dish instead of using noodles.

Recipe adapted from Food Network

Ingredients:

1 pound lean ground beef

2 medium zucchini sliced ¼ inch slices

1 ½ cups plain nonfat Greek yogurt

1 teaspoon garlic powder

½ cup shredded Parmesan

1 red bell pepper diced

1 bunch scallions diced (white and green parts)

2 teaspoons Italian seasoning divided

One 14 ½ ounce can diced tomatoes (plain or with basil and Italian seasoning)

2 cups grated Cheddar

Directions:

1. Preheat the oven to 350 degrees if baking now.  Spray a 9×13 baking dish with olive oil spray.
2. Spray a nonstick pan with olive oil spray.  Saute the zucchini slices over medium low heat for 10 minutes to soften.  Sprinkle with 1 teaspoon Italian seasoning.  Flip/stir frequently.
3. Arrange one layer of zucchini slices in the bottom of the prepared dish.  
4. Mix yogurt, garlic powder, and parmesan cheese in a medium bowl. 
5. Spread the yogurt mixture over the layer of zucchini noodles.
6. Brown the ground beef in a nonstick pan.  Drain. 
7. Add the peppers and scallions and cook about 3 minutes. 
8. Sprinkle with Italian seasoning.
9. Add the diced tomatoes and simmer for 2 more minutes until sauce thickens. 
10. Pour the beef mixture over the yogurt mixture.
11. Add another layer of zucchini slices. 
12. Top with shredded cheddar cheese.
13. Bake 30 minutes if cooking now.  Bake 45-50 minutes after refrigerating.
14. Broil on high 3-5 minutes to brown and melt the cheese.
15. Let stand a few minutes before serving.

I often swap traditional noodles for veggie noodles or slices in recipes to increase my vegetable intake and reduce carbs.  In this recipe I substituted egg noodles for zucchini slices and made a lasagna type dish instead of using noodles.

Recipe adapted from Food Network

Ingredients:

1 pound lean ground beef

2 medium zucchini sliced ¼ inch slices

1 ½ cups plain nonfat Greek yogurt

1 teaspoon garlic powder

½ cup shredded Parmesan

1 red bell pepper diced

1 bunch scallions diced (white and green parts)

2 teaspoons Italian seasoning divided

One 14 ½ ounce can diced tomatoes (plain or with basil and Italian seasoning)

2 cups grated Cheddar

Directions:

1. Preheat the oven to 350 degrees if baking now.  Spray a 9×13 baking dish with olive oil spray.
2. Spray a nonstick pan with olive oil spray.  Saute the zucchini slices over medium low heat for 10 minutes to soften.  Sprinkle with 1 teaspoon Italian seasoning.  Flip/stir frequently.
3. Arrange one layer of zucchini slices in the bottom of the prepared dish.  
4. Mix yogurt, garlic powder, and parmesan cheese in a medium bowl. 
5. Spread the yogurt mixture over the layer of zucchini noodles.
6. Brown the ground beef in a nonstick pan.  Drain. 
7. Add the peppers and scallions and cook about 3 minutes. 
8. Sprinkle with Italian seasoning.
9. Add the diced tomatoes and simmer for 2 more minutes until sauce thickens. 
10. Pour the beef mixture over the yogurt mixture.
11. Add another layer of zucchini slices. 
12. Top with shredded cheddar cheese.
13. Bake 30 minutes if cooking now.  Bake 45-50 minutes after refrigerating.
14. Broil on high 3-5 minutes to brown and melt the cheese.
15. Let stand a few minutes before serving.