Today I want to show you in my recipe how you can cook diet zucchini from zucchini. Interested? Then go to the recipe 🙂
Many people love lasagne. Men for taste and satiety, women for ease of preparation. But classic lasagna is not the most dietary dish. There is a lot of dough, sauce. Therefore, the only way to prepare this dish in the dietary version is to replace the flour component.
The ideal option, in this case, is to use zucchini. It has a dense and at the same time delicate structure. It gives the dish a taste, but does not interrupt the basic taste of meat. This lasagna is not worse than the real one, and maybe even better, because all the products are fresh and rich in vitamins and microelements.
Cooking time – 1 hour.
Prepare products for squash lasagna.
So, my squash, remove all unnecessary and cut into circles. We add a little bit, leave for five minutes. Mince mash hands or fork, add spices and salt.
Mushrooms and onions cut, fry in butter until cooked. Beat egg with sour cream.
Begins to form a lasagna. At the bottom of the form (I was cooking in a slow cooker) we spread out half the zucchini, top it with half the mixture from eggs and sour cream.
Then spreads the stuffing, on top of everything covers the second half of the zucchini, pour the mixture. We lay out all the mushrooms with onions and send them to bake for 30-40 minutes.
Mushroom flavor is very appropriate in this recipe, so do not save on mushrooms.
Then we fall asleep all with cheese and greens, bake for another 5-7 minutes. After that, serve with yoghurt sauce and fresh vegetables.
Such a light version of squash lasagna will be very useful in the summer.