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This beef and zucchini lasagna is a healthy and tasty alternative to normal lasagna. You don't need pasta or a heavy sauce, so it's a great recipe for a fitness diet.
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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!
Course Main Course
Cuisine American
Keyword Diabetic lasagna, low-carb lasagna, zucchini lasagna
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 244kcal

Ingredients

  • 16 oz. ground beef, (92% lean)
  • 2 medium zucchini
  • oz. onion
  • 2 cloves garlic
  • 1 serrano chili
  • 3 tomatoes
  • 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

Calories: 244kcal | Carbohydrates: 12.3g | Protein: 30.4g | Fat: 7.9g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.1g | Cholesterol: 67.5mg | Sodium: 558.4mg | Potassium: 537.3mg | Fiber: 3.6g | Sugar: 6.3g | Vitamin A: 2855IU | Vitamin C: 26.4mg | Calcium: 132mg | Iron: 3.7mg | Net carbs: 8.7g