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In today's dietary landscape, low-carb recipes have gained immense popularity among health-conscious individuals and those looking to shed a few pounds. With the rise of ketogenic and paleo diets, many home cooks are seeking satisfying meal options that do not compromise on flavor while keeping carbohydrate intake in check. Among the myriad of low-carb dishes, one standout recipe is the Low-Carb Zucchini Lasagna Bake. This dish not only offers a comforting taste reminiscent of traditional lasagna but also caters to those pursuing a healthier lifestyle.

Low-Carb Zucchini Lasagna Bake

Discover the joy of healthy cooking with this Low-Carb Zucchini Lasagna Bake, a delightful twist on traditional lasagna that maintains all the comforting flavors while cutting back on carbs. This recipe replaces pasta with zucchini, making it a nutritious choice packed with vitamins and minerals. Layered with savory meat, rich cheeses, and luscious marinara, this dish is both satisfying and guilt-free. Perfect for keto and paleo diets, it’s an ideal way to enjoy a classic favorite without sacrificing your health goals. Try it for a cozy dinner or a gathering, and impress your guests with this deliciously healthy alternative!
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Ingredients
  

3 medium zucchinis, sliced lengthwise into thin strips

1 lb ground beef (or turkey for a lighter option)

2 cups marinara sauce (low sugar)

1 cup ricotta cheese

1 egg

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp Italian seasoning

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Prep the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips. If you prefer, you can sprinkle them with a little salt and let them sit for 15-20 minutes to draw out excess moisture, then pat them dry with paper towels.

    Cook the Meat: In a large skillet over medium heat, add the ground beef and garlic. Season with salt, pepper, and Italian seasoning. Cook until the meat is browned and fully cooked, breaking it apart as it cooks. Drain any excess grease and mix in the marinara sauce. Remove from heat.

      Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Stir until well blended and set aside.

        Layer the Ingredients: In a 9x13 inch baking dish, start assembling the lasagna. Begin with a thin layer of the meat sauce on the bottom, followed by a layer of zucchini strips. Then spread half of the ricotta mixture over the zucchini, followed by a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of meat sauce on top and sprinkle with the remaining mozzarella and Parmesan cheese.

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

            Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired. Enjoy!

              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings