Sauteed Zucchini

4-5 zucchini peal and shread in a food processor or grate with a large cheese grater if you don't own a food processor. In a large pan with just 1 tsp of olive oil set on medium, dump all your pealed and shreaded zucchini. Add in your choice of spices, I use 1/2tbsp of cumen, 2-3 cloves of garlic (minced), salt and pepper t taste, and 1-2 tsp of cayanne pepper. Saute until most of the liquid has been absorbed (10-15mins). For some extra flavor I always add in some cumin and mustard seeds (you can get these from your local Indian store or health food store ie:Whole Foods or Earth Fare) that have been sauteed in a separte small pan in 1/2 tsp of olive oil or coconut oil, saute just a pinch of each seed until they start popping then add them to you zucchini saute for another 5-7 mins until most all the liquid has been absorbed. Serve and Enjoy!

Healthy Lasagna

*4-6 Zucchini(depending on size)
1lb Ground Turkey
16oz jar sugar free tomato sauce(or homemade)
5 Sweet baby peppers or 3 large bell peppers(thinly sliced)
1c Diced mushrooms
4 Diced serano peppers(optional)
1/2 Feta goat cheese(optional)








Pre heat the oven to 375.  Brown turkey in a frying pan, drain and set aside.  In a 9x13 pyrex pan spread a thin layer of sauce then add your first layer of zucchini, top with the cooked ground turkey and veggies top with sauce.  Continue with your layers, in your second to last layer I added in some crumbled feta cheese made from goat milk from Trader Joe's.  You can absolutely leave out the feta, it will still taste delicious.  When you finish your layers place in a 375 degree oven and cover with foil bake for 45 mins, then take off the foil and continue baking for another 15 mins. Pull out the oven and let sit for 10mins before cutting.  Enjoy!


*Tip: so that your lasagna is not to watered down, slice the zucchini first then do all you other prep work and let the zucchini sit out and dry out a bit.