WHAT THE HECK SHOULD I EAT? That is the very primary question functional medicine pro, Dr. Mark Hyman is trying to answer in the playful titles of his most recent books. Today the doctor’s cookbook, a follow up to his recent title on the topic, hits shelves and aims to help the dietarily-confused solve for what they should actually put on their plates.

Food: What the Heck Should I Cook? features over one hundred recipes for every kind of diet, from vegan to Pegan, Paleo, gluten- and dairy-free. 

This zucchini lasagna recipe is grain-free and incredibly filling; fully loaded with plants nutrients, fiber and protein. Learn to make this weeknight wonder, then discover more clean eating solutions from the new cookbook

Zucchini noodles are an excellent replacement for lasagna noodles since they don’t have refined flour and gluten. With layers of tangy tomato-based turkey filling and nutrient-dense Swiss chard, this is a delicious yet ultra-healthy lasagna that is sure to please everyone. I love having the leftovers for lunch. It will keep covered in the fridge for up to three days.

Turkey Zucchini Lasagna
Serves 6 to 8


For the zucchini noodles:
9 medium zucchini
½ tsp sea salt

For the chard:
2 Tbsp avocado oil
1 Tbsp plus 1 tsp pressed garlic
1 tsp sea salt
2 bunches Swiss or rainbow chard, deveined and cut into thin strips
1 Tbsp lemon juice

For the turkey filling:
1 ½ Tbsp avocado oil
2 tsp minced seeded jalapeno (optional)
2 tsp pressed garlic
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp onion powder
1 ½ pounds pasture-raised ground turkey
1 ½ cups no-sugar-added marinara sauce
1 cup fresh basil leaves, chopped
1 ¼ tsp sea salt
6 ounces goat’s milk Cheddar cheese, finely grated (about 1 ½ cups)
1 tsp freshly cracked black pepper

For the garnish:
¼ cup thinly sliced fresh basil


Preheat the oven to 375°F. Line two baking sheets with parchment paper.

For the zucchini noodles:
Cut the ends off the zucchini and thinly slice into longitudinal strips, like lasagna noodles, about ¼-inch thick. Use a mandoline if you have one to ensure consistent thickness. You want 22 strips. Evenly arrange the strips on the two lined baking sheets, then sprinkle evenly with the salt. Bake for 5 minutes. Rotate the pans between the top and bottom oven racks and bake for another 5 minutes, until tender.

For the chard:
Heat the avocado oil in a large saute pan over medium heat until shimmering. Add the garlic and salt and cook for 30 seconds, stirring well. Add the chard in batches, stirring well to spread the greens evenly around the pan. Once all the greens are wilted, after 2 to 3 minutes, reduce the heat to low and add the lemon juice. Transfer the chard to a colander to drain.

For the filling:
Heat the avocado oil in a saute pan over medium-low heat. When the oil is warm, add the jalapeno, garlic, chili powder, paprika, oregano and onion powder. Saute this spice mixture for 2 minutes. Increase the heat to medium, add the turkey, and cook for 8 minutes, stirring constantly. Add the marinara sauce and basil and cook for 2 minutes. Add the salt, stir well and remove from the heat.

Assemble the lasagna by arranging a layer of zucchini strips on the bottom of an 8×8-inch baking dish, then cover with half the turkey filling. Add another layer of zucchini, followed by all the chard, then ½ cup of the Cheddar. Repeat with the zucchini, the remaining meat, and the remaining 1 cup Cheddar spread evenly over the top. Sprinkle with fresh cracked pepper.

Bake for 25 minutes, until the sauce is bubbly and the cheese is melted. Let cool for several minutes before cutting. Top with thinly sliced basil and enjoy!

Excerpted from FOOD: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

Learn more from Dr. Mark Hyman (and snag clean recipes like this zucchini lasagna here.

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