Garlic Scape Butter & Skillet Zucchini Lasagne

Garlic Scape Butter & Skillet Zucchini Lasagne

September 10, 2019

Zoodles = zucchini noodles. Simple to make, you can eat them with just a bit of garlic scape butter. Or, try the garlic scape butter with bread and use zoodles in the Skillet Zucchini Lasagne recipe below that we love.


Garlic Scape Butter Recipe


Ingredients

8 ounces of Casco Bay Creamery Unsalted Butter (2 sticks) 

4 large garlic scapes, finely chopped⠀

Salt to taste

 

Directions

  • Mix butter until softened (it should look like you can spread it with ease using a knife.)
  • Add the chopped garlic scapes and continue until ingredients are mixed together. 

Skillet Zucchini Lasagne Recipe

Ingredients

5-6 medium zucchini (about 26 ounces)

1 lb lean Italian turkey sausage, raw, casings removed 

1/4 teaspoon crushed red pepper flakes

4 cloves garlic minced

2 cups of your favorite marinara/red sauce

3/4 cup lowfat cottage cheese

1 cup part skim Mozzarella cheese, shredded

2 cups spinach, torn into small pieces

Salt and pepper to taste 

How to make zoodles

A regular vegetable peeler is all you need to make zoodles. Just cut off the zucchini ends, then slice from top to bottom, making long, thin ribbons. Of course, if you have a mandoline slicer or a spiralizer, they work well too. To pull the extra water out of the zucchini before cooking, add a little Kosher salt and place in a colander for 10-15 minutes. Then, pat dry with paper towels.

Directions for Skillet Zucchini Lasagne

  • Heat large nonstick skillet over medium heat and add Italian turkey sausage. Sprinkle 1/4 teaspoon crushed red pepper, salt and pepper over the meat. Continue to cook and break apart with spatula until the meat is browned.
  • Add minced garlic and sauté about 30 seconds.
  • Add the red sauce/marinara in with the meat, stir and cook for about a minute.
  • Add zoodles then cover the pan and cook for about 2-3 minutes.
  • Remove lid, stir in spinach, cover again and continue cooking for another 3-4 minutes until zucchini is tender.
  • Turn off the heat and stir in half of the mozzarella cheese and all of the cottage cheese. 
  • Top with the remaining mozzarella cheese. 
  • Cover the skillet and let stand for about 5-8 minutes.
  • Top with freshly chopped basil and Parmesan cheese.
Adapted from the Skinnyish Dish https://theskinnyishdish.com/skillet-zucchini-lasagna/



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