Thai Slow-Cooker Zucchini Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb Thai lasagna layered with tender zucchini and topped with a rich peanut sauce with coconut milk and Thai spices. Complex flavors and satisfying without traditional pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large zucchinis
- 1 tablespoon salt
- 2 tablespoons coconut oil
- 1 pound extra-lean ground turkey (I used 99% fat-free)
- 1 cup onion (diced)
- 1 tablespoon + 2 teaspoons fresh garlic (minced)
- 1/2 tablespoon fresh ginger (minced)
- Pepper
- 1 cup light coconut milk
- 1/4 cup natural creamy peanut butter
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1-2 tablespoons sriracha
- 15 ounces light ricotta cheese
- 1 large egg
- 1/2 cup cilantro (roughly chopped)
- 2 cups nappa cabbage (roughly chopped)
- 1/2 cup water chestnuts (diced)
- 8 ounces mozzarella cheese (grated (about 2 tightly packed cups))
- 1 large red pepper (diced)
- Cilantro (diced)
- Green onion (diced)
- Roasted peanuts (diced)
- Bean sprouts (roughly chopped)
At a glance
PER SERVING · TIME 355M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5h 30m
- Sodium
- 1853mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 347mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.