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Related: Watch How to Make Zucchini Lasagna
The zucchini provides texture that you don’t get from noodles alone.” “Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini,” she says. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. Slice four to five medium-size zukes lengthwise into three-quarter-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Related: Make 4 Awful Vegetables Taste Amazing The Taste: “After a couple of bites, you forget it’s not potatoes.” To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture. “Salt and pepper to taste and you’ve got something that quite honestly can compete with the real thing any day,” says Dr. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. Agatston’s favorites: Steam some fresh or frozen cauliflower in the microwave. The Taste: “Not as firm and crispy as regular hash browns, but the potato flavor is there.” Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., coauthor of The Low-Carb Comfort Food Cookbook.Ĭarbs Eliminated: About 15 grams (g) per hash-brown patty Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked-but has just a fraction of the carbs. Related: The Men ’ s Health 21-Day #CookingStreak: Eat Great, Lose Weight! Turns out some of them are so good, you’ll wonder why you weren’t eating them in the first place.
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