Turkey Zucchini Lasagna

1. Preheat oven to 375°F; line two baking sheets with parchment paper.
2. For the zucchini noodles: Cut the ends off zucchini and thinly slice into longitudinal strips, like lasagna noodles, about 1/4-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.
3. For chard: Heat avocado oil in a large sauté pan over medium heat until shimmering. Add garlic and salt and cook for 30 seconds, stirring well. Add chard in batches, stirring well to spread greens evenly around pan. Once the greens are wilted, after 2 to 3 minutes, reduce heat to low and add lemon juice. Transfer to a colander to drain.
4. For filling: Heat avocado oil in sauté pan over medium-low heat. When oil is warm, add jalapeño, garlic, chili powder, paprika, oregano, and onion powder. Sauté spice mixture for 2 minutes. Increase heat to medium, add turkey, and cook for 8 minutes, stirring constantly. Add marinara sauce and basil and cook for 2 minutes. Add salt, stir well, and remove from heat.
5. Assemble 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 the chard, then ½ cup cheddar. Repeat with zucchini, the remaining meat, and remaining 1 cup cheddar spread over the top. Sprinkle with fresh cracker pepper.
6. Bake for 25 minutes, until 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.