[dbeechum]

http://www.experimentalbrew.com/blogs/drew/little-food-interlude-zucchini-turkey-sausage-lasagna

Damn tasty and not absolutely horrible for you!

[mchrispen]

After a fairly ugly Dr. visit - I might have to eat LOTS of that. Definitely cutting way back on the beer, which really sucks. Breaking out the keto/paleo recipes...

[pete b]

I'm pretty critical of healthy alternative recipes as I prefer eating the full on version in moderation but this looks good in its own right. Salting the zucchini so it doesn't give off water layer is a great technique. I salt squash, cucumber and eggplant all the time.

[erockrph]

I'm pretty critical of healthy alternative recipes as I prefer eating the full on version in moderation but this looks good in its own right. Salting the zucchini so it doesn't give off water layer is a great technique. I salt squash, cucumber and eggplant all the time.

There are two types of "healthy alternative" recipes/foods. One just takes an existing recipe and replaces individual ingredients with others, but is still trying to produce the same end result. Those are always disappointing.

What does work is when you take an idea as inspiration, then build a recipe that stands on its own. I love a good black bean burger, but I can't stand "veggie burgers" that are trying to taste like a hamburger.

I will have to visit this in the summer. Even one zucchini plant can be too much when it's at its peak output. I end up eating a lot of zucchini "noodles" at those times.

[pete b]

I'm pretty critical of healthy alternative recipes as I prefer eating the full on version in moderation but this looks good in its own right. Salting the zucchini so it doesn't give off water layer is a great technique. I salt squash, cucumber and eggplant all the time.

There are two types of "healthy alternative" recipes/foods. One just takes an existing recipe and replaces individual ingredients with others, but is still trying to produce the same end result. Those are always disappointing.

What does work is when you take an idea as inspiration, then build a recipe that stands on its own. I love a good black bean burger, but I can't stand "veggie burgers" that are trying to taste like a hamburger.

I will have to visit this in the summer. Even one zucchini plant can be too much when it's at its peak output. I end up eating a lot of zucchini "noodles" at those times.

Well put. I manage 2 kitchens that serve all vegetarian food  to people who are not exclusively vegetarian. We don't use any processed imitation meat products at all. We use some locally produced organic tofu and tempeh but I try not to rely on soy products so those are in about one meal a week. There is some rethinking of meat dishes like tofu and mushroom stroganoff, BBQ Tempeh etc. but its only if it truly works. Mostly its stand on its own stuff that if you aren't thinking about it you wouldn't think its vegetarian: Indian, middle eastern, quiche and fritatta, Mexican, spanikopita, etc. The key is using plenty of satisfying protein and fat.

[euge]

Try subbing low fat cottage cheese for the ricotta.

[brulosopher]

Looks delicious. Like @euge said, my wife subs low fat cottage cheese (beat to sh!t in a blender) for ricotta, I think I like it better.

[Stevie]

Draining the cottage cheese helps to prevent a soggy mess.