Mexican Fajita Zucchini Lasagna

Wednesday, July 10, 2013

From our skinny table to yours...

Tonight we are putting a spin on the typical lasagna with some unbelievable twists you will HAVE to try for yourself!  This is not your typical Italian meal.  First off we are giving this lasagna a Mexican twist and skipping the noodles all together by using thinly sliced zucchini!  This was so delicious and filling that even the hungry hubs gave us the green light to go ahead and make this again and again ;)

We start off by slicing our zucchini up nice and thin and grilling them just enough to soften up to a nice 'noodle' consistency.  Our lasagna meat 'sauce' is made from 99% lean ground turkey, black beans, fresh corn, cumin, chili powder, garlic, lime juice, jalapeno, diced tomatoes and freshly chopped cilantro.  We used a can of diced tomatoes to speed things up!

We made this Fajita style by sauteing up poblano peppers and red onions and stuffed them inside each and every layer!  

We layered this lasagna style and had ourselves a VEGGIE PACKED Mexican lasagna at only 269 calories per serving!  Does it get any better than that??

Hope you enjoy this HEALTHY and DELICIOUS Mexican Meal :)

Nutrition Facts Per Serving
Serves: 6
Calories: 269 
Fat: 10.3 grams
Carbs: 30.1 grams
Dietary fiber: 7.5 grams
Protein: 20.5 grams


4 zucchini
1/2 pound 99% lean ground turkey
1 cup reduced sodium black beans
1 cup corn (frozen or fresh)
1 16 oz can diced tomatoes 
2 poblano peppers
1 jalapeno pepper
1 red onion
6 garlic cloves chopped
2 limes
2 tbsp cumin
2 tbsp chili powder
1/4 cup of your favorite salsa (we used ortega)
1 tbsp olive oil
1 handful cilantro
1 & 1/4 cup reduced fat shredded Mexican cheese
non-stick olive oil spray

Let's get cooking!
1.  Slice all zucchini up as thinly as possible (we just used a knife, but a mandolin slicer will make it easier).  You will need 24 slices.  Spray grill or saute pan with non-stick spray.  Grill zucchini slices approx 2 minutes per side or until soft.  Set slices aside onto paper towels to allow excess moisture to drain out.
2.  In saute pan add half of garlic and ground turkey with cumin and chili powder.  Cook for approx 5-7 minutes or until meat is no longer pink.  Add beans and corn and stir to combine flavors.  Add juice from both limes and half of cilantro.  Add can of diced tomatoes and salsa of your choice.  Stir to combine flavors and set aside.
3.  In same saute pan add one tbsp olive oil with remaining garlic and poblano peppers and red onion slices.  Saute for approx 10 minues or until soft and caramelized.
4.  Preheat oven to 400 degrees
5.  Begin to assemble lasagna.  Spray baking dish with non-stick spray.  Line pan with meat sauce.  Then add zucchini slices.  We laid 6 noodles down.  Top with peppers and onions, cheese then meat sauce.  Repeat noodles, peppers & onions, cheese, meat sauce.  Repeat.  The final layer add 'noodles' then cheese and the remaining cilantro.  Bake at 400 for 20 minutes or until cheese is bubbly and brown.  

Serves 6 healthy portions!  Enjoy :)

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  1. Oh, awesome! I will definitely be trying this!

  2. This looks soooo good! I've pinned it Pinterest to help me remember to try it in the next 2 weeks! :)

  3. Thanks so much ladies! Hope you enjoy :)

  4. Stopping in by way of Thursday's link up and all of these dishes are delightful! I will totally use your page as a reference.. especially since I cook a lot and lost over 230lbs!

  5. This looks delicious! I'm totally making it tonight :)


    Check out my blog giveaway!

  6. Holy cow, this looks so delicious! Had to stop by and pin while I was here!

    Thanks for linking up to The Weekend re-Treat on The Best Blog Recipes

    Hope you have a great week!

    Shauna @ The Best Blog Recipes

  7. I made this last night. It was a hit here. This is great for all the zucchini i have. thanks


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