This recipe is a great way to make use of the abundance of those extra large zucchini growing in your garden or from the Farmer's Market! Using thin, long strips from large zucchini is a way to create simple, nutritious gluten-free lasagna noodles. The Pine Nut Ricotta recipe below is also great dolloped on top of a gluten-free pizza crust spread with freshly made pesto. Serve with a green salad for a nourishing grain-free summer meal!
Ingredients
Zucchini Noodles
3 large
zucchini
cut into long, thin flat strips
Ricotta
1 cups
pine nuts
soaked for 4 to 6 hours
1 cups
blanched almond flour
3 tablespoons
freshly squeezed
lemon juice
2 tablespoons
water
½ teaspoons
Herbamare
(or sea salt)
Other Ingredients
1 pounds
ground beef
4 cups
marinara sauce
2 cups
cremini mushrooms
thinly sliced
(optional)
4 cups
baby spinach
(optional)
1 cups
fresh basil
(optional)
Topping
2 tablespoons
extra virgin olive oil
2 teaspoons
Italian seasoning
4 tablespoons
blanched almond flour
