Thai Slow Cooker Zucchini Lasagna


Thai Slow Cooker Zucchini Lasagna afterward Zucchinis, Salt, Coconut Oil, Lean pitch Turkey, Onion, Garlic, buoyant Ginger, Pepper, buoyant Coconut Milk, Creamy Peanut Butter, condensed abbreviated Sodium Soy Sauce, Coconut Sugar, Rice Vinegar, open Lime Juice, Fish Sauce, Sriracha, Ricotta Cheese, Large Egg, Cilantro,

The ingredient of Thai Slow Cooker Zucchini Lasagna

  • 4 zucchinis large read notes
  • 1 tablespoon salt
  • 2 tablespoons coconut oil
  • 1 pound lean field turkey extra i used 99 fat free
  • 1 cup onion diced
  • 1 tablespoon garlic 2 tsp fresh minced
  • 1 2 tablespoon buoyant ginger minced
  • pepper
  • 1 cup lighthearted coconut milk
  • 1 4 cup creamy peanut butter natural
  • 1 4 cup condensed abbreviated sodium soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon spacious lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoons sriracha 1
  • 15 ounces ricotta cheese spacious
  • 1 large egg
  • 1 2 cup cilantro all but chopped
  • 2 cups nappa cabbage roughly speaking chopped
  • 1 2 cup water chestnuts diced
  • 8 ounces mozzarella cheese grated approximately 2 tightly packed cups
  • 1 red pepper large diced
  • cilantro diced
  • green onion diced
  • roasted peanuts diced
  • bean sprouts not far off from chopped

Nutritions of Thai Slow Cooker Zucchini Lasagna

@type: nutritioninformation
@type: 510 calories
@type: 25 grams
@type: 120 milligrams
@type: 33 grams
@type: 4 grams
@type: 28 grams
@type: 19 grams
@type: 1730 milligrams
@type: 10 grams

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