We recognize it’s not always easy (or cheap) to eat clean, especially if you have a family. With little children, it may also be difficult to get them to eat vegetables like broccoli or other greens. This recipe is kid-approved and is affordable for any sized family. It will leave you without the bloat and give your kids the healthy veggies they need to stay strong and healthy. Did we mention it’s also low-carb and wheat-free? It’s a win-win for everyone and costs less than $20.

Low-Fat Zucchini Lasagna

Grocery List
3 zucchinis $3
1 lb of ground turkey $4
1 red pepper 50 cents
3 garlic clove finely chopped 60 cents
1 cup of tomato sauce $3
2 cups of fat free cottage cheese $2
1 cup of grated parmesan cheese $3
1/2 onion finely chopped $1
4 tomatoes $1.50

Seasonings: garlic powder, sea salt, black pepper, extra virgin olive oil, oregano

Yields 4 servings
255 calories per serving
cost: $18.60


  1. Heat oven to 350 degrees Fahrenheit
  2. Cut the zucchini lengthwise in thin slices
  3. Put the zucchini in the oven for 10 to 15 minutes to dehydrate. Finish drying them with a napkin then reserve for later in the recipe.
  4. In a pan add a little extra virgin olive oil, the finely chopped garlic and chopped red bell pepper and saute. Once garlic is slightly golden, add the ground turkey meat, season with black pepper, sea salt, and oregano, and stir until the meat is fully cooked. Once cooked, add the homemade tomato sauce (recipe found below) wait for it to boil. Remove from heat and reserve.
  5. Oil a deep 10- to 12-inch oven dish and start by placing the zucchini strips first. Add 1 cup of cottage cheese, 1/2 cup of Parmesan cheese, ground turkey and sauce and another layer of zucchini. Continue by adding another cup of cottage cheese and 1/2 cup of Parmesan cheese, meat sauce until ingredients finish.
  6. Bake in the oven for 20 minutes, waiting until the cheese turns golden and bubbles.
  7. Carefully remove the oven, let cool for 10 minutes, and serve.


  1. Cook 4 tomatoes until tender, remove from heat and reserve.
  2. Finely chop an onion and 2 cloves of garlic, brown in olive oil until dry.
  3. Blend cooked tomatoes, garlic, onion. Salt and pepper to taste.

Recipe provided by:
Ana Karen Torres
Bachelor of Science (BS): Nutrition
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