Recipe: Zucchini Lasagna

This dish was one of the first things I made the hubs after finding out he was diabetic, and he. freaking. loved. it. And he’d never been a fan of zucchini in the first place (he would claim it tasted “metallic.” *insert eye roll here*) The first time I made this was the best; unfortunately, I didn’t write anything down so now I wing it every time. I guarantee you will not miss the pasta in this. It is so hearty and filling!

This recipe serves 2 hungry adults, or 2 adults and 1 kid, or 2 adults and enough for lunch the next day

Zucchini Lasagna*

You will need all this. Or most of it. Whatever.

You will need all this. Or most of it. Whatever.

*This recipe is still under construction/not perfect, so cook at your own risk! Or just use it as inspiration to experiment for yourself!

2 medium zucchini

2-3 slices cheese, anything light colored and melty, I use havarti because it’s what I have

2 handfuls frozen spinach

1/3 lb ground turkey, or ground beef, or whatever you have. I had no time to thaw the ground turkey so I just used a couple slices turkey lunch meat.

Spaghetti Sauce (watch for sugar content!)

Parmesan cheese

Heat oven to 350 degrees. Maybe 375. Line a 8×8 pan with foil and lightly oil if you want to make your life easier.

Handy dandy slicer thing.

Handy dandy slicer thing.

Peel zucchini, trim off the ends, cut in half. slice maybe 1/4 inch thick, or use a handy dandy slicer thing if you have one. I have one.

Spread a light layer of sauce on the bottom, just enough to act as a glue to keep the zucchini slices in place.

Layer zucchini, then spinach, meat, cheese, then sauce. Repeat. I also flip the next layer of zucchini so they go the other way. I don’t think it makes a difference, to be honest with you.

Top with any extra cheese and extra parmesan.

Bake for 20-30 minutes or so. I just keep checking by how easy a knife comes out of it, if it sticks a bit then the zucchini isn’t cooked all the way through. If you let it sit for a bit after it comes out, some of the excess liquid will get absorbed.

Note: It comes out watery. I’m sure if i blanched the zucchini a bit beforehand, or thawed and drained the spinach before too, it would help, but keep in mind while I’m cooking this I’m making something for the kids, so quite honestly i don’t care.

Edit: I added chopped cauliflower too. Even better if you are browning the meat first, add to that pan so it takes on that deliciousness as well. About a handful of florets or so. Anything left over gets chopped even finer and added to the kids’ sauce.

Family Rating:

Girl: “No.”

Boy: “Mmmm! Good! Pasta?”

Diabetic: “Dude I’m so FULL! Are you sure there’s no pasta in there?”


Recipe: Air Biscuits

Yes, you read that correctly. On Pinterest, you can find similar recipes under the names “cloud bread” or “oopsies bread” but my husband decided to call these air biscuits.

These are light and fluffy, if made correctly. I top with sesame seeds for some extra texture and to almost resemble hamburger buns. They are not bready at all, but my husband doesn’t eat food that he cannot immediately shove into his mouth, so these make for fast and good sandwiches.

Air Biscuits

3 eggs, separated

3 Tablespoons cream cheese (I use Neufchatel)

3 generous pinches of cream of tartar

A couple pinches or grinds of salt

-Preheat oven to 300 degrees.

-Greased (I use any nonstick spray) parchment paper works best for this, but if you don’t have parchment paper, just grease the cookie sheet generously. Trust me on this one.

-You will need 2 bowls. In a smaller bowl, add the cream cheese and egg yolks and salt. In the larger bowl, add the egg whites, and cream of tartar.

-I use a hand mixer, you know, those old schooly kinds with the two whisk beater things. Yes I’m going to describe things like that. First, whip the egg white until stiff peaks form. *What does that mean, you ask??? It means you whip and whip and then you turn the mixer off, lift the whisk beater things out of the mixture, and two little mountains appear where you pulled the beaters out. If they kinda fall over, those are called soft peaks and it means you only have a bit more to go. I like to beat until stiff peaks form but before the mixture gets shiny.

-Next, combine the cream cheese and egg yolks and salt together. I just use the same beaters without cleaning them or anything. *You can’t mix this first, then whip the egg whites. Egg whites are tricky lil suckers, and if there is anything else in with them, they will not get all fluffy and nice.

-When cream cheese is smooth and combined, add a spoonful of the egg whites to this mixture and gently fold in. Then add all of this mixture into the egg whites and fold gently. If you stir too much it’ll make the biscuits come out flat and horrible and you will cry.

– Spoon onto the greased parchment paper. I make either hamburger bun size circles, or longer ovals, to sort of make a small sub sandwich size. This should make about 8 buns, or 4 subs, more or less. Make them as fluffy as possible, and do not crowd the cookie sheet. I usually use 2 sheets.

-Sprinkle them with coarse salt and pepper, parmesan cheese, or sesame seeds, or whatever tickles your fancy. Bake for 10-15 minutes, or until golden and yummy looking. Slide the paper off the cookie sheets, or transfer the biscuits to a drying rack. Let cool and keep in the fridge.

*These don’t last too long, they get chewy if they’re old. This recipe can be made into smaller batches too, basically it’s 1 egg to 1 T cream cheese to 1 pinch of cream of tartar.

Family rating:

Girl: won’t even try

Boy: took one bite, said yum, walked away

Diabetic: “when are you making more of those?”