Carb Smart Bison and Zucchini Skillet
with Spinach and Mozzarella
This bison and zucchini skillet is a fresh take on a classic lasagne! Tonight, vegetables are replacing noodles. You'll layer up zucchini with saucy bison ragu and melty cheese for a light weeknight meal.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
400 g
Zucchini
56 g
Baby Spinach
7 g
Parsley
1 tbsp
Italian Seasoning
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
370 mL
Crushed Tomatoes
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Add zucchini, half the Italian Seasoning, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 8-10 min. (NOTE: Zucchini will continue to cook in step 5.) Transfer roasted zucchini to a paper towel-lined plate.
While zucchini roasts, heat a medium oven-proof pan over medium-high heat (large oven-proof pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
While bison cooks, roughly chop spinach.
Reduce heat to medium, then add crushed tomatoes and remaining garlic salt to the pan with bison. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add spinach. Stir until wilted, 1-2 min. Season with pepper. Remove the pan from heat, then transfer sauce to a large bowl.
Pat roasted zucchini slices dry with paper towels. Spread a third of the sauce across the bottom of the same oven-proof pan. Sprinkle a third of the cheese over sauce, then top with half the zucchini. Repeat layers, ending with cheese. Bake in the middle of the oven until cheese melts and skillet is warmed through, 6-8 min.
Let bison and zucchini skillet stand for at least 5 min before serving. Divide between plates. Tear parsley over top.
