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Zucchini lasagna has emerged as a beloved alternative for those looking to enjoy the comforting flavors of traditional lasagna without the hefty carbohydrate count. This innovative dish replaces conventional pasta sheets with thinly sliced zucchini, making it a standout option for low-carb diets, including ketogenic and paleo lifestyles. Not only does zucchini lasagna cater to health-conscious eaters, but it also offers a satisfying and hearty meal that can be enjoyed by everyone, regardless of dietary preferences.

Low-Carb Zucchini Lasagna Bake

Discover a healthier twist on a classic favorite with this Zesty Low-Carb Zucchini Lasagna Bake. By replacing traditional pasta with thinly sliced zucchini, this dish offers a delicious and satisfying meal that's low in carbohydrates and packed with nutrients. Loaded with flavors from savory ground meat, creamy ricotta, and melty mozzarella, it's perfect for anyone seeking a comforting dinner without the extra carbs. Enjoy this innovative recipe that's easy to make and a hit with family and friends!
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Ingredients
  

3 large zucchinis, sliced lengthwise into thin strips (about 1/4 inch thick)

1 lb ground beef (or substitute with ground turkey for a lighter version)

1 cup ricotta cheese

2 cups shredded mozzarella cheese, divided

1 cup marinara sauce (opt for sugar-free if desired)

1 large egg

1 teaspoon dried Italian herbs (combination of oregano, basil, and thyme)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Zucchini:

    Preheat your oven to 375°F (190°C). Using a sharp knife, carefully slice the zucchinis lengthwise into thin strips, about 1/4 inch thick. Lay them flat on paper towels and sprinkle each slice lightly with salt. Allow them to sit for 15-20 minutes to draw out excess moisture. After the time has passed, pat them dry with additional paper towels to remove any lingering salt and water.

      Cook the Meat:

        In a large skillet set over medium heat, add the ground beef (or turkey). Cook, breaking it apart with a spoon until it is browned and fully cooked through. Drain any excess fat from the skillet. Stir in the marinara sauce along with garlic powder, onion powder, and the dried Italian herbs. Let this mixture simmer for about 5 minutes to meld the flavors, then remove from heat.

          Mix the Cheese Filling:

            In a medium mixing bowl, combine the ricotta cheese, the large egg, 1 cup of the shredded mozzarella cheese, and a pinch of salt and pepper. Mix thoroughly until the ingredients are creamy and well blended, ensuring there are no lumps.

              Layer the Bake:

                Take a 9x13 inch baking dish and begin by spreading a thin layer of the cooked meat sauce on the bottom. Arrange a layer of zucchini strips over the sauce. Spoon in half of the ricotta mixture, spreading it evenly. Repeat the layering process: more meat sauce, more zucchini, and finish with the remaining ricotta mixture. Top everything off with a final layer of meat sauce and sprinkle the remaining mozzarella cheese over the top.

                  Bake the Dish:

                    Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Afterward, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and beautifully golden on top.

                      Cool and Serve:

                        Once baked, allow the lasagna to cool for about 10 minutes. This will make slicing easier. Garnish each slice with fresh basil leaves if desired. Serve warm and enjoy your delightful low-carb indulgence!

                          Prep Time, Total Time, Servings: 20 mins | 1 hour | Serves 8