Hey there, food lovers! Ready to make a mouthwatering meal that’s also low in carbs? Let’s dive into this Low-Carb Italian Zucchini Lasagna!
This recipe is perfect for anyone looking for a quick and easy dinner idea that doesn’t skimp on flavor. Instead of traditional pasta, we’re using zucchini sheets that give you all the textures of lasagna without the carbs.
Plus, this dish is super customizable! You can switch up the cheese, load up on veggies, or even add some ground turkey or beef for extra protein. It’s an excellent option for those on a keto diet, helping you satisfy those Italian cravings without the guilt.
Not to mention, it’s a 30-minute meal that you can whip up even on your busiest night. If you’ve ever wondered how to make a delicious zucchini lasagna that still feels indulgent, you’re in the right place!
Serving and Pairing Suggestions:
This Italian-inspired dish is best served hot, straight from the oven! For a complete meal, pair it with a fresh Spinach and Pomegranate Salad drizzled with a tangy lemon dressing.
You could also throw in some Zucchini Noodles with Pesto for extra pizzazz on the side. If you’re feeling like a drink to complement your meal, consider whipping up a Watermelon Sangria. It’s refreshing and the perfect balance to the hearty lasagna.
Tips and Notes:
- Zucchini Slicing: Use a mandoline or a sharp knife to get even slices. This helps everything cook evenly.
- Cheese Options: Feel free to swap out mozzarella for a cheese like ricotta or goat cheese for a different flavor.
- Enhance Your Sauce: Use herbs like basil or oregano in your marinara to ramp up the sauce’s flavor.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave!
At the end of the day, this Low-Carb Italian Zucchini Lasagna is not only quick to make but also packed with flavor and nutrients. So, what are you waiting for? Roll up your sleeves and give it a try!
Low-Carb Italian Zucchini Lasagna
Equipment
- 1 Large skillet
- 1 9×13 inch baking dish
- 1 Vegetable peeler
- 1 Baking sheet
Ingredients
- 3 medium zucchini - sliced into thin strips lengthwise
- 1 pound ground beef - or turkey for lighter option
- 2 cups ricotta cheese - for creaminess
- 1 cup shredded mozzarella cheese - for topping
- 1 cup marinara sauce - low-sugar or homemade recommended
- 1 cup grated Parmesan cheese - adds flavor
- 1 large egg - helps bind the cheese together
- 1 teaspoon Italian seasoning - adds flavor
- 1 teaspoon garlic powder - for extra aroma
- Salt - to taste
- Pepper - to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini into thin strips using a vegetable peeler or mandoline.
- Sprinkle zucchini strips with salt and let them sit for about 10 minutes to draw out moisture, then pat them dry with a towel.
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Stir in the marinara sauce, garlic powder, and Italian seasoning; simmer for another 5 minutes.
- In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese; mix well.
- In a 9×13 inch baking dish, spread a layer of the meat sauce, then a layer of zucchini, followed by a layer of the ricotta mixture. Repeat the layers until ingredients are used, finishing with meat sauce on top.
- Sprinkle the shredded mozzarella cheese on top and cover with foil.
- Bake for 30 minutes covered, then uncover and bake for an additional 10 minutes or until cheese is bubbly and golden.
- Allow to cool for 10 minutes before slicing and serving.