Low Carb Zucchini Lasagna
This Low Carb Zucchini Lasagna is a healthy and tasty alternative to normal lasagna that packs 30 grams of protein and only 12 grams of carbs and 8 grams of fat per serving!
Ingredients
- 16 oz. ground beef,, (92% lean)
- 2 medium zucchini
- 4½ oz. onion
- 2 cloves garlic
- 1 serrano chili
- 3 tomatoes
- 5½ oz. mushrooms
- ½ cube Knorr chicken bouillon
- ½ cup shredded low-fat mozzarella
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt & pepper
- Cooking spray
Instructions
- Use a julienne peeler to cut the zucchini into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes.
- Blot the zucchini slices with a paper towel. Either grill or broil them in the oven for 3 minutes at high heat.
- After grilling or broiling, place the zucchini on paper towels (you want to get as much of the liquid out as possible).
- Cut off the ends of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes, then pour cold water over them and peel off the skin. Alternatively, you could used canned tomatoes.
- Roughly chop onions, garlic, chili, peeled tomatoes, and mushrooms.
- Add a little cooking spray to a deep skillet and fry the garlic, onion, and chili for 1 min.
- Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and set aside.
- Cook the beef with the paprika in the same skillet you used for the veggies until fully browned.
- Add the vegetables back into the skillet, then add the chicken bouillon and remaining spices. Allow the sauce to simmer for 25 minutes over low heat.
- Heat the oven to 375 degrees F (190 C).
- Line a small baking tray with parchment paper and use 1/3 of the zucchini to make a layer in the bottom. Put 1/3 of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini.
- Spread shredded mozzarella on top and bake for 35 minutes.
- Take the lasagna out of the oven and allow to rest for 10 minutes before serving.
Notes
This recipe is for 4 servings of lasagna.
Steps 1-3 are very important for removing moisture from the zucchini so you don't end up with a watery lasagna.
I do not recommend making this dish ahead of time, as the veggies will start to get mushy after it's sat in the refrigerator for about a day.
If you have leftovers, you can store them in an airtight container in the fridge and eat within a day or 2.
Nutrition Info Per Serving
Nutrition Facts
Low Carb Zucchini Lasagna
Amount per Serving
Calories
244
% Daily Value*
Fat
7.9
g
12
%
Saturated Fat
3.5
g
18
%
Polyunsaturated Fat
0.1
g
Cholesterol
67.5
mg
23
%
Sodium
558.4
mg
23
%
Potassium
537.3
mg
15
%
Carbohydrates
12.3
g
4
%
Fiber
3.6
g
14
%
Sugar
6.3
g
7
%
Protein
30.4
g
61
%
Vitamin A
2855
IU
57
%
Vitamin C
26.4
mg
32
%
Calcium
132
mg
13
%
Iron
3.7
mg
21
%
Net carbs
8.7
g
* Percent Daily Values are based on a 2000 calorie diet.