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Keto Zucchini Lasagna: A Delicious Low-Carb Delight!

keto zucchini lasagna
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A delicious low-carb alternative to traditional lasagna, made with zucchini instead of pasta.

Ingredients

Scale
  • 3 medium zucchinis
  • 1 pound ground beef
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup marinara sauce (sugar-free)
  • 1 egg
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips.
  3. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
  4. Add marinara sauce to the beef and simmer for 5 minutes.
  5. In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
  6. In a baking dish, layer zucchini strips, beef mixture, and ricotta mixture. Repeat layers.
  7. Top with shredded mozzarella cheese.
  8. Bake for 30-35 minutes until cheese is bubbly and golden.
  9. Let it cool for a few minutes before serving.

Notes

  • For a vegetarian option, substitute ground beef with mushrooms or lentils.
  • Make sure to salt the zucchini slices and let them sit for 10 minutes to remove excess moisture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/keto-zucchini-lasagna-low-carb-recipe/