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Irresistible Keto Zucchini Lasagna with Just 8g Carbs

Keto Zucchini Lasagna
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A low-carb, gluten-free alternative to traditional lasagna using zucchini slices instead of pasta. Packed with flavor and perfect for a keto diet.

Ingredients

Scale
  • 3 medium zucchinis, sliced lengthwise
  • 1 lb ground beef
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup sugar-free marinara sauce
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise into thin strips. Sprinkle with salt and let sit for 10 minutes to remove excess moisture. Pat dry.
  3. Heat olive oil in a pan over medium heat. Add ground beef and cook until browned. Drain excess fat.
  4. Stir in marinara sauce, garlic powder, oregano, salt, and black pepper. Simmer for 5 minutes.
  5. In a bowl, mix ricotta cheese with half the mozzarella and Parmesan.
  6. Layer zucchini slices in a baking dish. Spread half the ricotta mixture, then half the meat sauce. Repeat layers.
  7. Top with remaining mozzarella and Parmesan.
  8. Bake for 30 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.

Notes

  • Use a mandoline for even zucchini slices.
  • Pat zucchini dry thoroughly to prevent a watery lasagna.
  • Substitute ground beef with ground turkey or chicken for a lighter option.

Nutrition

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