This is one of my favorite dishes that gives you no guilt should you want seconds. It is low in carbs when done vegetarian style, but I prefer it with the meat. My family enjoys it with a side salad and my colleagues at Lopez Negrete have devoured it.

• 4 or 5 zucchini
• Sea salt
• Shredded goat cheese, cheddar or mozzarella for topping

Cauliflower "ricotta":

• 2 pounds frozen Birds Eye Steamfresh Veggie Made™ Riced Cauliflower
• 2 eggs, lightly beaten
• 1 1/2 cups soft goat cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt

Mushroom vegetarian:

• 1 teaspoon butter
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, roughly chopped
• 1/2 teaspoon sea salt
• 1 1/2 cups marinara sauce

Meat version:

• Replace butter with olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 4 ounces mushrooms, roughly chopped
• 1 pound ground beef or turkey
• 1/2 teaspoon sea salt
• 1 1/2 cups marinara sauce

Thinly slice the zucchini sideways, separate and add sea salt to each side. Set aside while doing the rest of the ingredients. Once you’re done with the rest of the filling, rinse zucchini and dry. Cauliflower "ricotta": Thaw frozen cauliflower or follow microwave directions and cool in a bowl. Add the 2 eggs, goat cheese, oregano and sea salt. Mix all ingredients so it forms a nice ricotta like mixture. Preheat oven to 350 degrees. Mushroom sauce: Heat butter in a skillet; add onion, garlic, mushrooms, sea salt. Once cooked, add marinara sauce and put it on low heat. OR if using meat: Heat oil in a skillet; add meat, onion, garlic, mushrooms, sea salt. Once cooked, add marinara sauce and put it on low heat. In a 9x12 baking dish, cover the bottom with a thin layer of the sauce. Add a zucchini layer, then spread the cauliflower “ricotta” over; add a layer of sauce. Continue to add another layer of zucchini, ricotta, sauce. You should have at least 3 layers. Put it in oven for 60 minutes. Remove at 50 minutes and add cheese topping. Place in oven for the last 10 minutes. Remove from oven, let it sit 15 minutes, and serve by itself or add a side salad. Serves 4 to 6.