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In recent years, low-carb diets have gained significant popularity, particularly among those seeking to manage their weight and improve their overall health. With a focus on reducing carbohydrate intake, these diets often emphasize foods that are rich in nutrients yet lower in sugars and starches. One such ingredient that has become a staple in many low-carb recipes is zucchini. This versatile vegetable is not only low in calories but also high in fiber, making it an ideal substitute for traditional pasta in dishes like lasagna.

Low-Carb Zucchini Lasagna Bake

Discover a delicious twist on a classic favorite with this Zesty Low-Carb Zucchini Lasagna Bake. Perfect for anyone looking to enjoy a satisfying meal without the heavy carbs, this recipe uses zucchini as a nutritious substitute for traditional pasta. Layered with ground turkey or beef, creamy ricotta, melt-in-your-mouth mozzarella, and savory marinara, this dish is as wholesome as it is tasty. Ideal for families and easy to customize, it’s a guilt-free delight that everyone will enjoy!
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Ingredients
  

3 large zucchinis, sliced thin (about 1/8 inch thick)

1 lb ground turkey or beef (93% lean)

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

2 cups marinara sauce (low-sugar)

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Olive oil for sautéing

Fresh basil for garnish (optional)

Instructions
 

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

    Prepare the Zucchini: Place the sliced zucchini on a clean towel and sprinkle lightly with salt. Let them sit for about 15-20 minutes to release excess moisture, then pat them dry with another towel.

      Cook the Meat: In a large skillet over medium heat, drizzle some olive oil and add minced garlic. Sauté for about 1 minute until fragrant, then add the ground turkey or beef. Season with salt, pepper, oregano, and basil. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.

        Mix the Ricotta: In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Stir until well-blended.

          Assemble the Layers: In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Next, layer the zucchini slices to cover the sauce. Follow with half of the ricotta mixture, then add half of the meat mixture. Spread another layer of marinara sauce over the meat.

            Continue Layering: Repeat the layering process with the remaining zucchini, ricotta, meat, and marinara sauce. Top the final layer with the remaining mozzarella and Parmesan cheese.

              Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                Rest and Serve: Once removed from the oven, let it rest for about 10 minutes. Garnish with fresh basil before slicing and serving.

                  Prep Time: 25 minutes | Total Time: 1 hour 10 minutes | Servings: 6