Description
A tasty low-carb alternative to traditional lasagna, made with zucchini instead of pasta.
Ingredients
Scale
- 3 medium zucchini
- 1 pound ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Slice the zucchini into thin strips and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
- In a skillet, cook ground beef until brown; drain excess fat.
- In a bowl, mix together ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer zucchini slices, beef mixture, ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella on top.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- For best results, use a mandoline to slice zucchini evenly.
- Feel free to add additional vegetables or spices to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg