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In today’s health-conscious world, low-carb meals have gained significant popularity among those looking to maintain a balanced diet while enjoying flavorful dishes. As more people adopt low-carb and ketogenic lifestyles, the demand for satisfying alternatives to traditional high-carb meals has soared. One such dish that perfectly embodies this trend is the Zesty Low-Carb Zucchini Lasagna Bake. This innovative recipe not only offers a comforting lasagna experience but also presents a healthier option by replacing high-carb pasta with nutrient-rich zucchini.

Low-Carb Zucchini Lasagna Bake

Discover a delicious and healthy twist on a classic favorite with this Zesty Low-Carb Zucchini Lasagna Bake. By swapping traditional pasta for nutrient-dense zucchini, this recipe keeps the comfort while slashing the carbs, making it perfect for low-carb and keto enthusiasts. Loaded with lean protein, creamy cheeses, and vibrant flavors, this meal is not only satisfying but also easy to prepare. Enjoy a guilt-free indulgence that the whole family will love!
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Ingredients
  

3 large zucchinis, thinly sliced lengthwise

1 pound ground turkey or chicken

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cups marinara sauce (low-sugar preferred)

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Olive oil for cooking

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the zucchini:

      - Slice the zucchinis lengthwise into thin strips using a mandolin or sharp knife. Lay them flat on a clean kitchen towel, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.

        Cook the meat:

          - In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute.

            - Add the ground turkey or chicken, breaking it up with a spoon. Cook until browned, about 7-10 minutes. Season with oregano, basil, salt, and pepper. Drain any excess fat and remove from heat.

              Prepare the cheese mixture:

                - In a mixing bowl, combine ricotta cheese, egg, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix until well combined. Season with salt and pepper to taste.

                  Layer the lasagna:

                    - Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Place a layer of zucchini strips on top.

                      - Add half of the meat mixture evenly over the zucchini, followed by half of the ricotta mixture. Top with another layer of marinara sauce.

                        - Repeat the layering process with another layer of zucchini, the remaining meat, and ricotta mixtures. Finish with a top layer of zucchini, the remaining marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses.

                          Bake the lasagna:

                            - Cover the baking dish with aluminum foil (to prevent browning too quickly) and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                              Cool and serve:

                                - Once baked, remove from the oven and let it cool for about 10 minutes. This will help the lasagna set before slicing.

                                  - Garnish with fresh basil leaves if desired, then slice into squares and serve warm.

                                    Prep Time, Total Time, Servings:

                                      30 minutes | 1 hour | 6 servings