Surprisingly you can use zucchini as 'pasta' in lasagna.

I have to thank steemian @pele23 for this.

In a comment he recommended I check out Belgian chef Sandra Bekkari for healthy meals.

I did and found a recipe on her site for a Salmon zucchini lasagna here (It's in Dutch though).

I love lasagna but because of all the carbs I never considered it an option for Steemfat until now!

I will use this zucchini trick I learned in more dishes for sure.

It's very easy.

The way to do is to slice the zucchini like this and coat each slice with a little bit of salt and let it sit for 15 min.

The salt will draw out a lot of the moisture that is in the zucchini. (you might be surprised how much comes out).

After just dry them with kitchen towels.

I then used them as layers as I would normally do with pasta.

Because of the odd shapes it's a little bit more of a puzzle but it works.

It's also a little less neat than normally but who cares.

I'm here to improve my health not to win Masterchef :)

The whole dish was delicious.

I liked that even after cooking the zucchini still had a 'bite'.

Makes me wonder what else is possible with Zucchini.

I'll have to do some more research.

This was promising!

Please consider us for your witness vote if you think we deserve it here:

Get it Here: