There’s a lot of awesomeness going on in the name of this recipe. It’s almost sounds too good to be true: low carb – check! Pizza – check! Lasagna – check! Bowl meal – check! It’s even really healthy but I thought adding the word ‘Healthy’ to the title would probably push this recipe title over the already blurred edge.
Pizza is always a winner in my book, and while yes, I’ve had some really healthy versions of pizza, when I’m going to have a pizza night I just want the good stuff. And the good stuff, well it isn’t usually healthy. And as someone who doesn’t have a body that is naturally skinny, I have to really watch what I eat. So I make concessions to get my pizza fix and keep it healthier 95% of the time, and this dish is great for that!
In addition to getting your pizza fix it’s low carb. While I’m not personally on a low carb diet, it’s no secret that the carbs in pizza and lasagna aren’t particularly good for you. But carbs should be our friend because they give us energy, and when consumed correctly from good sources, they’re really good for us! (Note: I’m not a doctor or nutritionist, this is my personal opinion).
As I’ve started to make the journey to eating healthier and incorporating brands and ingredients that are healthier to eat, I’ve found that Rao’s Pizza Sauce is a great brand to use if you’re watching your carbs and would like a healthy sauce. It’s gluten-free, low-carb and all natural. And delicious! And no, this isn’t sponsored. Just me sharing a brand that I recommend when you want to keep it healthy.
Now you’re probably asking why this dish is a bowl meal, right? Well, the spiralized zucchini isn’t a lasagna noodle, so it won’t hold together as well as your traditional lasagna will. It’s the perfect meal to bake then serve as a bowl meal. Even though you can eat seconds of this dish and feel guilt-free, you’ll find that you’re naturally eating less because the space in a bowl is smaller than a plate, so portion size will be smaller without even realizing it.
It almost comes out of the dish like a spaghetti, but it’s layered more like a lasagna, ensuring your get all the stuff in every bite you take.
What’s the good stuff? Well it’s loaded with vegetables – green peppers, mushrooms, onions, and of course spiralized zucchini. I also used a low fat ricotta cheese from Target, Jennie-O ground turkey, and a low fat shredded mozzarella. I promise that no one will even know you swapped out all the traditionally high calorie stuff for healthier versions.
One thing to note is that zucchini will naturally release water as it cooks, so I carefully drained some of the excess water out of the dish after it was cooked. If you decide to drain your dish a little before serving it just go slow. I was able to get most of the extra released water out without any trouble, but you don’t want your pizza lasagna falling out.
Finally, if you’re not spiralizing yet, then what are you waiting for?! I’m a big fan of The Inspiralizer. After personally using other spiralizers, I can attest that the Inspiralizer is the best brand on the market!
If you make this dish be sure to let me know what you think! Did you use different vegetables? Chicken instead of ground turkey? I’d love to hear what you thought of my recipe or your own variation!
Yields 9 bowls
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 medium zucchini's, spiralized Blade A
- 1/2 sweet onion, roughly chopped
- 1 medium green onion, diced
- 1 1/2 c. mushrooms, cleaned and chopped
- 1 lbs. ground turkey
- 14 oz. pizza sauce
- 1 c. low fat ricotta
- 5-10 pieces of turkey pepperoni
- 2 c. low fat shredded mozzarella, divided
- 2 tbsp. dried basil
- 2 tbsp. oregano
- 1 tbsp. pepper
- 1 tbsp. salt
- Preheat oven to 350 degrees and spray a 9x9 baking dish with non-stick spray.
- In a medium saute pan cook the ground turkey that's seasoned with the basil, oregano, salt and pepper.
- Once the turkey is cooked, add the pizza sauce to the pan and simmer for 10 minutes.
- Begin by lying half of the spiralized zucchini onto the bottom of the baking dish, then sprinkle with 1 cup of shredded mozzarella.
- Next, layer, half of the turkey and pizza sauce mixture, then 1/3 of the chopped mushrooms, onions and green peppers.
- Spread the ricotta on top of the vegetables.
- Add the second half of the spiralized zucchini, the rest of the turkey and pizza sauce mixture, and another 1/3 of the mushrooms, onions and green peppers.
- Finally, add the last cup of shredded mozzarella, then the rest of the chopped vegetables, and finally top with turkey pepperoni.
- Bake for 35 minutes then turn your broiler on high and cook for another 3 minutes on the top rack of your oven until the cheese is golden.
- Divide between bowls and enjoy!
NOTE: This post contains affiliate links. If you order through them I will receive a commission that I’ll use to keep this labor of love going 🙂