I tried the carb free thing once and it just made me really cranky. I exercise pretty frequently and my body needs carbs to run properly. Or so I think. I have friends that are as active as I am and they swear by going carb-free. One day without carbs leaves me craving a giant bowl of pasta. However, some carb-free meal alternatives intrigue me. Like eating spaghetti squash instead of noodles with a bolognese sauce or cauliflower puree instead of mashed potatoes. One carb-free alternative that I think I would particularly like is zucchini noodles. You feed the zucchini through a device called a Spiralizer which produces spaghetti-like zucchini noodles that can be served with any sauce you like. This sounds like something I would LOVE even though I’m already plotting a half and half zucchini and pasta mix. The challenge is, I don’t own a Spiralizer and Chad said I can’t get one (such a grump). So until I order one on amazon using the credit card I keep on the side for items Chad won’t let me buy (shoes, bags, clothes, and Spiralizers) I devised this great solution – Zucchini Lasagna!
Instead of pasta I used thinly sliced strips of zucchini and I must say that it’s REALLY good. It takes this whole zucchini noodles craze to the next level. The thin zucchini strips are layered between creamy ricotta cheese, mozz cheese, and red tomatoes. I mixed the ricotta cheese with Parmesan and chopped fresh basil. All this deliciouness baked together becomes this ooey, gooey lasagna with not carb in sight!
This amazing, cheesy Italian style baked dish is so delicious and relatively guilt free. My carb-free friends will be going nuts over it. As you can see, despite how tasty this meal is, I was still not converted to the carb-free diet. I served my Zucchini Lasagna with a side of pasta and, as always, covered it with a mountain of Parmesan cheese. Either way you eat it, this recipe is delicious and healthy and a great way to eat your veggies. Enjoy!
[easyrecipe id=”1754″ n=”0″]