This month in
Martha Stewart Living Magazine I came across a couple of gluten free recipes that looked really good. I immediately thought of Wesley's friend Jason, he is on a gluten free diet and we never get to have him over for dinner. So we invited him over to try out our new recipe for the week. (we try to make one new recipe a week) We had Zucchini-Ribbon "Lasagna". We thought it was really good and Hunter even said he didn't miss the noodles! You should give it a try.
This recipe says it serves 9, but i kind of doubled it and with 3 boys and me there was none left!
Zucchini Lasagna For the Sauce:
1 can (28 ounces) whole peeled plum tomatoes with juice
2 Tablespoons EVOO
1 small onion, finely chopped
1/4 tsp red pepper flakes
1 lb ground turkey meat
2 Tbs chopped fresh cilantro
2 tsp coarse salt
For the Lasagna
3 medium zucchini (I used more)
1 cup part skim ricotta cheese
1/4 tsp EVOO
Freshly ground pepper
1. Make the sauce: Pule tomatoes with juice in food processor until finely chopped. Heat oil in large skillet over med heat. Cook onion and red pepper flakes, stirring until onion is tender. Add turkey, cook until browned. Add tomatoes and bring to a boil. Reduce heat, simmer until thick, about 20 min. Stir in oregano and salt. Let cool.
2. Make the Lasagna: Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips*. Place 5 or 6 zucchini slices in bottom of 8 in square dish. Top with 1 cup of sauce, dot with 1/4 cup ricotta. Repeat twice. Top with zucchini and brush with oil. Dot with remaining ricotta. Season with pepper. Bake uncovered, until lasagna bubbles and top browns, 50 -60 min. Let stand for 10 min.
*I popped the strips in the oven for a couple minutes brushed with oil before to get them nice and noodle-like.
155 Calories per serving!!!
I dont have a picture of this b/c I didnt want to look really weird in front of the boys taking pics of the food! : )
Extra Recipe:
When planning dinner for Jason, we couldnt decide between 2 recipes. They both looked so good so I bought the stuff for both and let wesley make the decision. So on Tuesday night we made the other Gluten-Free dish. It was awesome! I will be making this again, SOON!
Crisp Baked Lemon Cod2 cups Rice Chex cereal, crushed
1/4 cup EVOO
1/4 cup fresh flat leaf parsley
2 tsp finely grated lemon zest (2 lemons)
3/4 tsp coarse salt
4 Cod fillets, skinned
1. Preheat oven to 400 degrees. Combine rice cereal, oil, parsley, zest, and salt.
2. Press fish into crumb mixture, turning to coat. Bake until golden brown and cooked 14 to 16 min.
So easy and so good! I served this with roasted asparagus and squash and it made such a pretty plate. Sorry no pics again.
Check these out in the April issue of Martha Stewart Living pg. 168-170. She takes way better pics!
