Low Carb Zucchini Lasagna Casserole
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
287 kcal
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Course
Main Course
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Cuisine
Italian
Low Carb Zucchini Lasagna Casserole
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Easy and tasty lasagna recipe is made with zucchini for a low-carb option. Topped with mozzarella cheese and shredded parmesan and then baked to perfection.
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Ingredients
- 3 Medium zucchini or 2 large
- 1 pound ground beef lean
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 4-5 garlic finely chopped, cloves
- 2 Cups tomato sauce
- 1 tablespoon Italian seasoning
- ½ tablespoon smoked paprika
- 1½ Cup mozzarella cheese shredded
- ¼ Cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375F.
- Heat oil in a large non-stick pan over medium heat. Add onions and sauté until softened, about 4-5 minutes. Stir in garlic and cook 1 minute more.
- Add in ground beef and continue to cook until it's no longer pink about 5 minutes, breaking it apart with a wooden spoon as it cooks.
- Stir in the tomato sauce, Italian seasoning, salt and pepper, and smoked paprika. Simmer for about 8-10 minutes until the sauce reduces by half, stirring occasionally.
- Meanwhile, prepare the zucchini. Cut the ends, then slice them on lengthways into 1/4 inch thick strips.
- Add one layer of zucchini slices to a 9-inch oval baking dish (or similar). Top with meat sauce, then a layer of shredded mozzarella.
- Repeat the process, finishing with the cheese layer. Sprinkle with ground parmesan cheese and bake for 30-40 minutes, or until hot and bubbly.
Notes
- Small to medium zucchini work here.
- Choose a zucchini that is pretty firm and not too soft. Ripe zucchini should feel slightly more flexible than a cucumber, but not much. Steer clear of soft zucchinis because the softness indicates they will be inedible soon.
- Ideally, avoid pre-shredded mozzarella as it tends not to melt that well.
- Cook your ground beef until the meat is no longer pink,
- You can use a mandoline, peeler, or sharp knife to slice the zucchini.
- You want your zucchini slices about 1/4 inch thick.
- Garnish with fresh parsley, for a pop of herbal freshness.
- Allow the lasagna to rest for about 5 minutes before slicing into it and serving.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
14g
(5%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
73mg
(24%)
Sodium
730mg
(30%)
Potassium
906mg
(19%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1075IU
(22%)
Vitamin C
26.6mg
(30%)
Calcium
249mg
(25%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 906mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 249mg | 25% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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