Saturday, November 19, 2016

Zucchini Lasagna: Low Carb Recipe


  • 2 Zucchini
  • 12 oz Ricotta cheese (part skim)
  • 1lb ground beef/chicken/turkey (I used ground chicken)
  • 1/2 cup part-skim mozzarella, shredded
  • 1 large green pepper, chopped
  • 1 package mushrooms, sliced
  • 1 egg
  • 1 onion, finely chopped 
  • fresh basil, finely chopped
  • 1 cup marinara sauce 
Directions: Preheat overn to 325 and grease a 9x13 baking ban.  Then slice zucchini lengthwise into very thin slices.  Season with sea salt and set aside. Heat 1 tablespoon olive oil in a large skillet and cook ground beef (or any ground meat you prefer) on high for 5 minues.  Add in green pepper, mushrroms, and onion and cook until meat is no longer pink.  Stir in tomato sauce, garlic, and basil and let simmer for 20 minutes.
While that is cooking, make the ricotta mixture by mixing all of the ricotta with the egg- set aside.

To assemle the lasagna, spread half of the meat sauce (with cooked veggies) into the bottom of the pan.  The next layer is half the zucchini slices and half the mozz and then half the ricotta mixture.  Repeat by layering the remaining meat sauce, zucchini slices, then rest of ricotta cheese and mozzarella. Spriinkle with parmesan cheese on top.  Bake for 45 minutes and let cool.

This was a hit in my house.. even my hubby loved it!  It's a little messier than regular lasagna but it's so delicious and saves so many calories.

Ever After,


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