15 Minute Zucchini Noodle Lasagna Bowls {Paleo}

You only need 15 minutes to make these fresh and healthy Zucchini Noodle Lasagna Bowls!

I’ve been all about the 30 minute dinners lately, but I must admit that a 15 minute dinner is twice as good!  When it’s hot outside I thrive on meals that incorporate lots of fresh produce and this one does just that.

So, I know that it doesn’t look like lasagna at all.  But, bear with me!  The zucchini acts as the noodles, the cherry tomatoes as the sauce and it’s topped off with a big heap of (almond) ricotta.  I feel like anything with ricotta in it can be called lasagna, right?! 🙂

I started making almond ricotta a few years ago and I love it!  I even stuffed some lasagna rolls with it once and my husband couldn’t even tell that it wasn’t dairy ricotta.  It has a rich taste and a creamy texture and is pretty delicious!  Now, you do have to soak the almonds overnight to make the ricotta, so that doesn’t factor into the 15-Minute dinner part, but it’s super easy to just throw them in some water before you go to bed.

I hope you’re as excited about this 15 Minute Zucchini Noodle Lasagna Bowl as I am!  It’s great for a weeknight dinner or a make ahead lunch!  

15 Minute Zucchini Noodle Lasagna Bowls {Paleo}

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• Author: She Likes Food
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 2 1x

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Description

A healthy and fresh summer dinner!

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Ingredients

Scale 1x2x3x

• 2 large zucchinis
• 1 dry pint cherry tomatoes
• Almond Ricotta, or regular ricotta
• 1 clove garlic, minced
• 2 teaspoons olive oil, divided
• 1/2 teaspoon Italian seasoning
• Salt and black pepper

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Instructions

1. Heat a large pan over medium heat and add 1 teaspoon olive oil and cherry tomatoes.  Cook cherry tomatoes until softened and starting to burst open, 10-12 mins.  When they are about 1 minute from being finished stir in the minced garlic.
2. While cherry tomatoes are cooking, spiralize the zucchini and throw it into a hot pan with 1 teaspoon olive oil, Italian seasoning and a pinch of salt and black pepper.  Cook zucchini until tender, 5-7 minutes.
3. Divide zucchini and cherry tomatoes evenly into two bowls and top with a big scoop of almond ricotta.  Optional garnish include: fresh basil, drizzle of olive oil, red pepper flakes, salt, to taste.

Notes

Recipe can easily be doubled or tripled if serving more people.  I highly recommend a drizzle of olive oil over top!

Almond ricotta recipe: -2 cups slivered almonds (soaked overnight)-1 cup water-1/2 teaspoon salt.         Add almonds, water and salt to a food processor and blend until creamy, 2-3 minutes.

• Category: Dinner, Vegan, Gluten Free