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1 lb Zucchini
1 Teaspoon Salt, Divided
1 1/4 lb 96% Lean Ground Beef
1/2 Teaspoon Black Pepper
3 Oz Light Cream Cheese
1 Cup Whole Basil Leaves
3/4 Lb Fresh Tomatoes, Sliced
1 Cup Reduced-Fat Mozzarella, Shredded
With a mandolin or sharp knife, slice the zucchini into 1/4 inch slices lengthwise to make lasagna "noodles" which should yield about 4 cups of zucchini lasagna noodles. Sprinkle with a 1/2 teaspoon of salt and allow to sit for 20 to 30 minutes. Meanwhile, combine the ground beef (browning meat prior to mixing is optional but not necessary) with the pepper, cream cheese, and remaining salt. Pat dry the sliced zucchini and put one layer into a casserole dish. Top the zucchini with a thin layer of each: the ground beef mix, basil leaves, and sliced tomatoes. Do this until all the layer ingredients are used up. The last layer should be zucchini slices. Sprinkle mozzarella cheese on top. Bake in an oven at 425°F for 30 minutes until golden brown. Cut into 4 equally sized portions. Serve and enjoy.
Tomatoes are high in vitamins and Folate. Tomatoes offer a variety of different health benefits including assisting with combating metabolic syndromes.