Carb Smart Bison and Zucchini Skillet
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carb Smart Bison and Zucchini Skillet

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.

Tags:
Carb Smart
Allergens:
Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories600 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate20 g
Sugar10 g
Dietary Fiber6 g
Protein38 g
Cholesterol120 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Paper Towel
•Measuring Spoons
•Medium Oven-Proof Pan
•Large Bowl

Cooking Steps

Roast zucchini
1

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.

Cook bison
2

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.

Chop spinach
3

While bison cooks, roughly chop spinach.

Make sauce
4

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.

Assemble and bake
5

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.

Finish and serve
6

Let bison and zucchini skillet stand for at least 5 min before serving. Divide between plates. Tear parsley over top.