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Zucchini Lasagna has emerged as a delightful and healthier alternative to traditional lasagna, captivating the hearts and palates of home cooks and health enthusiasts alike. This innovative dish reimagines the classic Italian favorite, replacing the heavy layers of pasta with thinly sliced zucchini, creating a lighter version that doesn’t compromise on flavor. As the culinary world continues to embrace zucchini for its versatility, this recipe stands out, particularly in the context of low-carb and gluten-free diets that have gained immense popularity in recent years.

Low-Carb Zucchini Lasagna Bake

Discover the delicious world of Zucchini Lasagna, a healthier twist on the traditional favorite. This dish replaces pasta with layers of fresh zucchini, making it low-carb and gluten-free while still bursting with flavor. Easy to prepare, it's perfect for family dinners or meal prep. Learn about its nutritional benefits, how to choose quality ingredients, and the steps to create a satisfying meal that will impress everyone at the table. Embrace this nutritious alternative today!
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Ingredients
  

3 medium zucchinis

1 lb ground beef or ground turkey

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup marinara sauce (low sugar)

1 egg

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Slice the zucchinis lengthwise into thin strips, about 1/4 inch thick. Lay them on a clean kitchen towel, sprinkle lightly with salt, and let them sit for about 15 minutes to draw out excess moisture. Pat dry with another towel.

      Brown the Meat: In a large skillet over medium heat, add the ground beef (or turkey) and cook until browned. Drain any excess fat. Stir in the marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer for about 5 minutes, then remove from heat.

        Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, a pinch of salt, and pepper. Mix until smooth.

          Assemble the Bake: In a greased 9x13-inch baking dish, spread a thin layer of the meat sauce mixture on the bottom. Layer half of the zucchini slices over the sauce, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat the layers, finishing with the remaining meat sauce and sprinkling the rest of the mozzarella cheese on top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

              Cool and Serve: Once baked, remove from the oven and let it cool for at least 10 minutes. Garnish with fresh basil leaves if desired. Slice and serve warm.

                Prep Time: 25 minutes | Total Time: 55 minutes | Servings: 6-8