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Thai Slow-Cooker Zucchini Lasagna

A Thai-inspired slow-cooker zucchini lasagna layers seasoned ground turkey, a creamy peanut-coconut sauce, ricotta, cabbage and mozzarella for a flavorful low-carb casserole.
Prep Time25 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 55 minutes
Servings: 8 servings

Ingredients

  • 4 large zucchinis sliced about 1/8-inch thick
  • 1 tablespoon salt
  • 2 tablespoons coconut oil
  • 1 pound extra-lean ground turkey 99% fat-free used
  • 1 cup onion diced
  • 1 tablespoon fresh garlic minced
  • 2 teaspoons fresh garlic minced (additional)
  • 1/2 tablespoon fresh ginger minced
  • black pepper to taste, plus pinch for ricotta and turkey
  • 1 cup light coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 1-2 tablespoons sriracha adjust to taste
  • 15 ounces light ricotta cheese
  • 1 large egg
  • 1/2 cup cilantro roughly chopped, divided
  • 2 cups napa cabbage roughly chopped, divided
  • 1/2 cup water chestnuts diced, divided
  • 8 ounces mozzarella cheese grated (about 2 tightly packed cups), divided
  • 1 large red pepper diced
  • cilantro diced, for garnish
  • green onion diced, for garnish
  • roasted peanuts diced, for garnish
  • bean sprouts roughly chopped, for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Line two baking sheets for the zucchini slices.
  • Trim the zucchinis and using a mandoline or sharp knife slice them into thin 1/8-inch slices; arrange in a single layer on the prepared baking sheets and sprinkle evenly with 1 tablespoon salt.
  • Bake the zucchini slices 15–20 minutes, until just beginning to brown and most moisture has released.
  • Transfer baked zucchini to a layer of paper towels, cover with another towel and gently press to remove excess moisture; set aside.
  • Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add ground turkey, diced onion, minced garlic (total 1 tablespoon + 2 teaspoons) and minced ginger; season with a pinch of pepper. Cook 10–12 minutes, breaking up the meat, until turkey is browned and onion is soft.
  • Stir in 1 cup light coconut milk, 1/4 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons coconut sugar, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 tablespoon fish sauce and 1 tablespoon sriracha. Bring to a boil, cook 3 minutes, stirring frequently, then reduce heat and simmer 2–4 minutes until sauce is thick and creamy. Adjust sriracha to taste and remove from heat.
  • In a medium bowl, beat together 15 ounces light ricotta, 1 large egg and a pinch of pepper until smooth.
  • Spray the base of a 7‑quart slow cooker with cooking spray. Spread half the turkey mixture in an even layer.
  • Layer half the zucchini slices in a single overlapping layer over the turkey, then spread half the ricotta mixture over the zucchini to cover. Sprinkle half of the chopped cilantro, half the chopped napa cabbage, half the diced water chestnuts and half the grated mozzarella.
  • Repeat layers: remaining turkey, remaining zucchini, remaining ricotta, remaining cilantro, remaining cabbage and remaining water chestnuts. Top with half of the remaining mozzarella (reserve the rest to melt later) and arrange the diced red pepper over the top.
  • Cover and cook on LOW in the slow cooker 4–5 hours, until heated through, cheese is melted and sides are browned. Sprinkle remaining mozzarella over the top, cover and let stand until melted.
  • Garnish with diced cilantro, green onion, roasted peanuts and chopped bean sprouts, then serve.

Equipment

  • slow cooker (7-quart) or equivalent
  • baking sheets (2)
  • Large Skillet
  • Mandoline or Sharp Knife
  • Mixing Bowl
  • Paper Towels
  • Measuring Cups and Spoons

Notes

  • You can likely convert this to a 9×13 baked version using the same ratios, but it was not tested by the author.