i hart nutrition


This is classic comfort food, without all of the guilt! On one of my weekly outings to the Farmer’s Market I came across a MASSIVE MONSTER zucchini. I purchased it immediately knowing it would be put it to great use. Worry not, you do not need a monster zucchini! It will taste just as delicious by using regular size zucchini 🙂

why i this recipe:

  • delicious!
  • gluten free
  • carb free (not that carbs are bad!)
  • nutrient dense
  • healthy alternative
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

  • Total Time: 1 HOUR


  1. 3 large zucchini
  2. 2 tsp olive oil
  3. 1/2 tbsp garlic powder
  4. 1/2 tbsp dried oregano
  5. 1 package extra lean ground chicken or turkey
  6. 1 jar of tomato sauce ( I am obsessed with White Linen Tomato sauce from Costco!)
  7. 2 cups part skim mozzerella
  8. 1 cup light or part skim, riccotta
  9. 1 heaping cup finely chopped kale


  1. Preheat the oven to 375 degrees F
  2. In a medium sauce pan, brown meat on medium heat (about 5 minutes) and season with salt + garlic powder. Pour in jar of tomato sauce, reduce heat, and cover with lid for another 5 minutes. (Don’t worry if it is not completely cooked because it will continue to cook in the oven!)
  3. As the meat sauce is cooking, slice zucchini into thin (about 1/4-inch thick or less) slices lengthwise. Relax, it doesn’t have to be perfect :)!
  4. In a medium bowl mix together the chopped kale + ricotta cheese + oregano
  5. To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 1/3 cup meat sauce on the bottom. Layer some of the zucchini strips to cover the bottom of the dish, slightly overlapping the pieces. Layer with the following: tomato meat sauce, chunks of ricotta kale mixture, mozzarella, zucchini strips, repeat. Top off with the rest of the cheese.
  6. Cover the dish in foil and bake for 45 minutes, removing foil for the last 15 minutes of baking.
  7. Let it cool 15 minutes before cutting in! (It’s normal for it to be a bit runny)
  8. optional-Sprinkle on chilli flakes


  1. Avoid filling your baking dish too high up. The zucchini adds lots of moisture/liquid so you don’t want it to spill over in your oven!
  2. Believe it or not, I prefer this COLD the next day!