Spinach Artichoke Skillet Zucchini Lasagna is a healthy, low-carb take on lasagna! Zucchini noodles mixed with spinach, artichokes and plenty of cheese makes this one pot dish a crowd pleaser!
Having a green thumb is on my ‘to do’ list.
Please tell me it is something that you can acquire rather than being born with. As it stands now, flowers and plants have a short life in my care. Poor things.
When Dustin spoils me with flowers, I always secretly hopes he brings them home prearranged and with a vase. Or the bouquet is one of those edible arrangements. Hello foodie heaven.
Putting the arrangement together just stresses me out. Trimming the stems to get the varying heights, alternating colors and flowers. Oya. Why is it so stressful?! Where is the chocolate?
Now that we have a house with a decent size back yard, I said when we moved in…”next year I am determined to grow a garden!” Now that a year has passed and time has come, I am having second thoughts and thinking a weekend trip to the farmers market is the way to go.
What if I fail? What if I spend all this time, effort and ruined manicures for an inch worm size zucchini? Stressful I tell ya! Please tell me the green thumb secrets. The underground green thumb rules for success! I am begging you.
Until then, I am will gladly spend my Saturday mornings walking the aisles of the farmers market to stock up on zucchini. Summer obsession right here. It is lunch staple for me. Like in this stupid simple Caprese salad. Zucchini + cherry tomatoes + mozzarella (optional but it’s cheese so highly recommended) + balsamic vinaigrette. That’s it. And ready for devouring in 5 minutes flat. Less if you pre-spiralize your zucchini and store them in the fridge. Which is also highly recommended because it will make this weeknight dinner even faster!
While I love the flavors of Italian foods, we all know pasta doesn’t really ring my bell. Enter zucchini noodles to save the day. This dinner is perfect for a summer weeknight dinner. Skip the oven and use a skillet to make this indulgent dinner! Start by sauteing ground turkey up, then add in your favorite marinara sauce. Let the sauce simmer to evaporate a bit of the moisture. This is key because the zucchini will release some juices and make the dish a bit watery. After the sauce has thickened, add the zucchini, spinach, artichokes and fresh cherry tomatoes. Once the zoodles have softened a bit, remove from the heat and stir in a good handful of parmesan cheese and cottage cheese. I am not a big fan of ricotta so I love swapping cottage cheese for whenever I see ricotta. I try to drain the cottage cheese bit to not make the dish any more watery. But if cottage cheese is not your thing, then ricotta it is!
So as I search for that green thumb, this dish will be there to comfort me all the way!
Tools I used to make this recipe: